Last Updated on July 3, 2026
These crispy zucchini fritters are a tasty way to enjoy an abundance of zucchini from the summer garden.
Ingredients:
- 6 packed cups zucchini, shredded and drained — around 3-4 medium sized zucchinis
- 2 Tbsp minced garlic (~12 cloves)
- 2 tsp salt
- 2 tsp thyme
- 2 tsp rosemary, chopped finely
- freshly ground black pepper, to taste
- 2 eggs
- 1 ⅔ cup flour
Directions:
Shred the zucchini using a box grater or food processor. Place it in a mesh strainer and salt gently. Work the salt through the shredded zucchini and let sit for about 10 minutes. Then squeeze out as much liquid as possible. Don’t skip this step! If there’s too much moisture in the zucchini, the fritters will be soggy and won’t hold their shape well.
In a large mixing bowl, combine the shredded zucchini with the minced garlic, thyme, rosemary, and a generous amount of freshly ground black pepper. Stir to evenly distribute the herbs and seasoning.
Crack in the eggs and mix well. Then add the flour and stir until everything is fully combined. The mixture should hold together but still be a bit sticky.
Heat a generous layer of coconut oil, lard, or tallow in a cast iron skillet over medium heat. Scoop heaping tablespoons of the mixture into the pan and flatten slightly with the back of the spoon.
Cook the fritters for about 3–4 minutes on each side, or until deeply golden and crisp. Work in batches and avoid overcrowding the pan.
Transfer cooked fritters to a plate when finished cooking. Serve hot.
