Easy Zucchini Fritters Recipe

Two zucchini fritters on a white plate with a stack of zucchini fritters in the background

These zucchini fritters are everything you want in a fritter recipe and more—golden brown and crispy on the outside, but also packed with nutrition.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword zucchini fritters recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings -8

Calories 422kcal

Author Katie Trant

Ingredients

1 large zucchini About 2lbs / 1 kg zucchini
1 teaspoon salt
2 ½ cups kamut cooked and cooled
4 large eggs
4 medium scallions thinly sliced
1 Tablespoon fresh thyme
3 cloves garlic crushed
1 cup whole wheat pastry white whole wheat, or all purpose flour
1 teaspoon baking powder
salt and pepper to taste
olive oil for frying
1 Tablespoon boiling water
1 pinch saffron threads a good pinch - around 20 threads
1 cup Greek yoghurt
fine grain sea salt to taste

US Customary - Metric

Instructions

Shred the zucchini on a box grater and place in a large bowl. Toss with the salt, and let it sit for about 10 minutes. Place the zucchini in the center of a clean dish towel or cheese cloth, wrap tightly, then squeeze as much liquid from the zucchini as possible and discard. You should end up with about 2.5 – 3 cups of relatively dry shredded zucchini.
1 large zucchini, 1 teaspoon salt
Return the zucchini to the bowl and mix in kamut, eggs, green onions, thyme, and crushed garlic. Add flour and baking powder and mix well. Season with salt and pepper.
2 ½ cups kamut, 4 large eggs, 4 medium scallions, 1 Tablespoon fresh thyme, 3 cloves garlic, 1 cup whole wheat pastry, salt and pepper, 1 teaspoon baking powder
Line a baking sheet or wire rack (if you’re fritters are going directly into the freezer) with paper towels. Heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom, and drop heaping tablespoons of the batter into the pan. Fry until golden on one side, about 3-5 minutes, then flip and cook on the other side for 2 minutes more. Remove fritters from frying pan and onto the prepared tray to drain on the paper towels.
olive oil for frying
If you want to cook all of the fritters before serving, keep the tray in the oven on low heat so that the fritters stay warm.
To make the saffron yoghurt, combine boiling water and a pinch of saffron threads in a small bowl. Let sit for about 10 minutes while the saffron steeps in the water. It should be vibrantly coloured and fragrant. Stir in the yoghurt, and season with salt to taste.
1 Tablespoon boiling water, 1 pinch saffron threads, 1 cup Greek yoghurt, fine grain sea salt
Serve hot zucchini fritters with a generous dollop of saffron yoghurt.

Notes

Nutrition values are an estimate only

Nutrition