Zucchini Fritters and Salsa

Time to Cook: 
15 min
Time to Prepare: 
5 min
Number of Servings: 
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Are you overrun with zucchini? These little fritters are a delicious way to use up your late summer bounty. Top them with a fresh salsa or even a poached egg if you like (or both!) and enjoy them for breakfast, lunch, or dinner. Kids will love these, and it's a great way to get a little more vegetables into their diets. The fritters are best eaten the day they are made and don't skip the step where you squeeze out all the extra moisture from the grated squashes before you cook. It will make a huge difference in the results!

A tasty way to use up your summer zucchini!


2 medium zucchini, trimmed and grated

2 large eggs

1 garlic clove, minced

4 green onions, finely chopped

1/4 cup all purpose flour

2 Tbsp grated Parmesan cheese

1/2 tsp salt

1/4 tsp freshly ground cracked pepper

olive oil

Salsa of your choice


1. Try to remove as much moisture from the grated zucchini as you can but squeezing it between paper towels or clean tea towels. Transfer to a bowl.

2. Add the eggs, flour, garlic, green onions, parmesan cheese, salt and pepper to the bowl and mix well.

3. Heat a non stick skillet with a little oil over medium, then drop the batter into the pan by tablespoons. Flatten them out to 3-4 inch disks. Continue to cook until lightly browned on both sides, flipping once.

4. Serve the fritters hot, topped with salsa and sour cream if you wish!


Adapted from the Fresh Egg