Shallow fry · Beginner
Zucchini fritters
The trick is squeezing the water out before the pan ever gets hot.
Illustrative AI-generated food image; see our editorial standards.Let's make it.
- Salt grated zucchini and let stand for 10 minutes. Squeeze firmly in a clean towel.
- Mix drained zucchini with egg, flour, dill, and pepper. The mixture should hold in loose spoonfuls.
- Heat a thin layer of oil over medium heat. Drop small mounds into the pan and flatten gently.
- 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.
For meat and seafood, use a food thermometer and current authoritative guidance to verify safe doneness. Keep water away from hot oil.
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