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Zucchini Fritters
  • Summer Squash and Zucchini
  • Vegetables
Serves:   6
(serving size: 2 fritters)

  • Prep Time:   10 minutes
  • Cook Time:   24 minutes
  • Total Time:   34 minutes


1 lb of Zucchini (about 2 medium sized), coarsely grated

Kosher Salt
Ground Black Pepper
1 Egg
2 Scallions, finely chopped
1/2 Cup All-Purpose Flour
/2 Cup Grape Seed Oil or Olive Oil
Sour Cream or Plain Yoghurt


Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)

Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.

Recipe Submitted by: Meredith Conti, East 88th Street CSA

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