My Favourite Fritters

Zucchini Fritters are my answer to wanting pancakes for dinner.  Savoury, healthy pancakes.

You're probably thinking "You're an adult, so if you want real pancakes and maple syrup for dinner what's stopping you?  Go ahead and have real pancakes and syrup for dinner."
Normally I'd completely agree except, we've already hit the pancakes and maple syrup quota for the day. Naturally, I now have to be creative and make 'dinner pancakes,' aka fritters.  So smart, I'm the queen of trickery....


Zucchini Fritters


2 medium zucchini, coarsely shredded
1/2 red onion, finely chopped
1 clove garlic, minced
1 whole egg + 1 egg white, lightly beaten
1/2 cup all-purpose flour
1/3 cup Parmesan cheese, shredded
1 tsp dried parsley
1/4 tsp baking powder
butter for pan
sea salt & pepper to taste


Toss shredded zucchini with 1/2 tsp of salt in a bowl;  let stand 10 minutes.  
Wrap zucchini in kitchen towel and squeeze dry.  Transfer to small bowl
Heat 1 Tbsp butter in non-stick skillet over medium heat.  Add onion and garlic to pan and cook until softened, about 5 minutes, occasionally stirring.  Remove from heat and add to bowl with zucchini.
In large bowl whisk together flour, cheese, parsley, baking powder, salt and pepper.  Whisk in eggs, add in zucchini and onion mixture until well incorporated.
Working in batches, scoop 1/4 cupfuls of batter into lightly buttered non-stick skillet over medium heat, flattening out.  Cook until browned 3-4 minutes per side.

Serve warm or @ room temperature.
Yields 6 fritters


  1. Found this recipe through the Carole's Chatter: Food on Friday link up. I have a few zucchinis in my fridge that would be great this way! Thanks for the recipe.

    1. Thanks for your comment Monica. I hope you enjoy them as much as I do!
      Happy New Year!


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