Our zucchini plants have been producing a lot. I gave away some zucchinis, but I still had many left. My 97-year-old neighbor recently taught me how to make zucchini fritters so I can use my zucchini. I hope you enjoy this zucchini fritter recipe.
This is roughly the recipe she taught me. She and I are similar in that we don’t use exact measurements but go by our “gut” (hahaha) instead. I start with the measurements below and adjust to my taste.
Zucchini Fritters
- 1 cup pancake mix (I prefer Gluten-Free Bisquick)
- Two medium zucchini, grated
- Five medium eggs
- 1 Tb of garlic powder (or to taste)
- 1 tsp salt (or to taste)
First, I grate the zucchini with the skin on. I mix eggs and flour together first, then I fold the grated zucchini into the egg-and-flour mixture.
I add the garlic powder and salt (I do not use garlic salt). And now the mixture is ready to fry. I make these just like pancakes, but I use avocado oil to lightly fry them (not deep fry—just a few tablespoons to a fourth of a cup, depending on pan size). This makes them more crispy and less soft. If I’d rather have them be more soft, then I use less oil (but still keep the pan sufficiently greased—or use a nonstick pan).
Heat the pan to nearly-high heat (I use 8 out of 10), then add the avocado oil, and then plop a large spoonful of the mixture (I use a serving spoon, bigger than a soup spoon) onto the hot pan.
Wait for the bottom side to brown, then flip with a spatula and flatten. Some of the mix will squirt a little out the sides, expanding the diameter of the fritter. This makes it so it cooks evenly because you’re frying and at a high temperature. If the fritter is too thick, it will brown on the outside and be uncooked on the inside, or you will have to burn the outside to cook the inside sufficiently. So flatten the moment you flip!
I make several dozen at a time (in order to use all my zucchini). Then I refrigerate or freeze. If you like to eat soft fritters, microwave to heat. If you like them a little crispy, use a toaster oven to heat.
This is my breakfast of choice recently. It contains a lot of vegetable and protein, and although fried, I use avocado oil and it’s not deep fried. Just enough to sizzle it a little.
Savillum 