Smitten Kitchen Zucchini Fritters Recipe: 1 Minute to Perfectly Crispy Zucchini Fritters

Zucchini fritters are a beloved way to celebrate summer's bounty, and few recipes are as reliable and flavorful as the Smitten Kitchen version. These fritters are delightfully crisp on the outside and tender within, with subtle garlic and herb notes. Ideal for brunch, a quick lunch, or a crowd-pleasing appetizer, they make clever use of simple pantry staples and fresh produce. Here’s how you can make Smitten Kitchen’s famous zucchini fritters in your own kitchen.

Ingredients:

1. 1 pound (about 2 medium) zucchini
2. 1 teaspoon salt
3. 2 scallions, finely chopped
4. 1/4 cup all-purpose flour
5. 1/4 cup grated Parmesan cheese
6. 1 large egg, lightly beaten
7. Freshly ground black pepper
8. Olive oil or vegetable oil, for frying

Instructions:

1. Trim the zucchini and grate them on the large holes of a box grater. Toss zucchini with salt and let it drain in a colander for 10 minutes. Then, using a clean dish towel or cheesecloth, wring out the zucchini to remove as much moisture as possible. This is the secret to crispy fritters.
2. In a large bowl, combine the dried zucchini, scallions, flour, Parmesan, and egg. Season with black pepper and mix until just combined.
3. Heat 2 tablespoons of oil in a heavy skillet over medium-high heat. Drop heaping tablespoons of the mixture into the pan, flattening gently with the back of a spoon. Don’t overcrowd.
4. Fry fritters until golden brown, about 3-4 minutes per side. Drain on paper towels. Repeat with remaining batter, adding more oil as needed.
5. Serve warm, plain or with dollops of sour cream or yogurt. Garnish with extra scallions if desired.

As a designer, I believe the beauty of this recipe lies not only in its taste but in the way it allows you to bring natural, simple elements together—much like layering textures in a thoughtfully curated interior space. The process of draining and squeezing the zucchini is akin to prepping the foundational materials in a renovation, setting the stage for the best results. Creativity in seasoning and presentation lets personal style shine, making every batch uniquely yours.

Tips 1:

If you want extra crispy fritters, be diligent about removing as much liquid from the zucchini as possible—don’t skip the wringing step. For variation, consider adding chopped fresh herbs or a pinch of chili flakes for heat. These fritters hold up well as leftovers and may even be reheated in a hot oven or skillet to revive their signature crunch.

FAQ

Q: Can I bake these zucchini fritters instead of frying?

A: Yes, you can bake them at 400°F (200°C) on a parchment-lined sheet, flipping once, for about 20 minutes. They won’t be quite as crisp but will still be tasty.

Q: How do I prevent soggy fritters?

A: The key is to drain and wring the zucchini thoroughly to get rid of as much moisture as possible before mixing. 

Q: Can I freeze zucchini fritters?

A: Yes, let them cool completely, then freeze in a single layer before transferring to a container. Reheat from frozen in a hot oven or toaster oven.

Q: What dipping sauces go well with zucchini fritters?

A: Sour cream, Greek yogurt with lemon and herbs, or even a spicy aioli complement the fritters nicely.

Q: Is this recipe gluten-free?

A: Not as written. However, you can substitute a gluten-free all-purpose flour blend to make them gluten-free.