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Zucchini fritters

The trick is squeezing the water out before the pan ever gets hot.

25 minServes 4Beginner
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Illustration of golden zucchini fritters with dill Save

Let's make it.

  1. Salt grated zucchini and let stand for 10 minutes. Squeeze firmly in a clean towel over the sink; the shreds should feel damp, not dripping.
  2. Mix drained zucchini with egg, flour, dill, and pepper. Let a spoonful sit briefly: it should hold together loosely rather than release a puddle of liquid.
  3. Heat a thin layer of oil over medium heat. Fry one small test mound; if it spreads, squeeze the remaining zucchini again before adding more flour.
  4. Drop small mounds into the pan and flatten gently. Leave space between them so moisture can escape.
  5. Cook until deeply golden underneath, turn once, and finish the second side. Rest on a rack and serve with yogurt.
The little thing that matters

If a test fritter spreads, squeeze the remaining mixture again rather than adding lots more flour.

Why it works

Salting draws some water from the zucchini, but the towel squeeze is what removes it from the mixture. A wetter batter spreads and steams in the pan; extra flour can make it dense without fixing the moisture. The small test fritter tells you whether the shreds hold together before you commit the full batch. Flatten each mound just enough to make good contact with the skillet, then leave it alone until the underside is golden. Keep the rest of the mixture cool while the pan is working.

Serve it

Set cooked fritters on a rack so steam can escape underneath. Serve with yogurt and dill on the side, adding it only when you eat. A little lemon zest stirred into the yogurt makes a bright variation without wetting the fritters themselves.

If it goes wrong

If a fritter breaks on turning, let the next one brown longer before lifting it and use a wide spatula. If the mixture pools liquid between batches, squeeze it again and stir before spooning. Reduce the heat slightly if the outside browns before the center sets.

For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.

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