In a heavy bottomed pan or cast iron skillet, add about three inches of oil. Heat to 350 degrees (use a candy thermometer to ensure you’re at the proper temperature). While the oil heats, prepare fritter batter as follows:
In a medium bowl, sift flour, salt, and baking powder together. Add shredded zucchini and toss to coat.
Combine milk, beaten egg and vanilla extract.
Add wet ingredients to the bowl with the dry ingredients and stir just to combine.
Using an ice cream scoop or ¼ cup measuring cup, drop fritters into hot oil in two batches. Make sure to heat the oil back up to 350 degrees between batches.
As they cook, keep turning with a spider strainer or stainless steel heat-proof tongs until they have cooked for about three minutes. Remove one and break it open to check that it is cooked through. (If necessary, cook for a little longer until done.)
Remove to paper towels and cook second batch.
Serve with powdered sugar dusted over tops and maple syrup.
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