This delicious recipe for Martha Stewart’s zucchini fritters is quick, easy, and perfect for any meal or snack. Made with simple ingredients you likely already have, these golden, crispy fritters are packed with flavor and topped with creamy sour cream. They’re versatile and can be customized with your favorite herbs or spices for extra flair!
Recipe Ingredients:
- 1 pound (about 2 medium) zucchini, coarsely grated
- Coarse salt and ground pepper
- 1 large egg
- 2 scallions, finely chopped
- ½ cup all-purpose flour, (spooned and leveled)
- ½ cup vegetable oil
- Sour cream, for serving
How To Make Zucchini Fritters?
- Prepare the zucchini: Grate the zucchini and place it in a colander set over the sink. Toss with 1 teaspoon of coarse salt and let it drain for 10 minutes. Press out as much liquid as possible to prevent soggy fritters.
- Make the batter: In a large bowl, whisk the egg. Add the drained zucchini, scallions, flour, and ground pepper. Mix until evenly combined.
- Cook the fritters: Heat the vegetable oil in a large skillet over medium heat. Drop 2 tablespoons of batter per fritter into the skillet (about 6 fritters at a time) and flatten them slightly with a spatula. Cook for 4–6 minutes, turning once, until golden brown and crispy on both sides.
- Finish and serve: Transfer the cooked fritters to a plate lined with paper towels and sprinkle with a pinch of salt. Repeat with the remaining batter. Serve immediately with sour cream on the side.
Recipe Tips:
- Squeeze the zucchini well: After salting, press out as much water as possible from the zucchini. This step is key to making fritters that are crispy and not soggy.
- Use fresh scallions: Fresh scallions add the best flavor and texture. Make sure they’re finely chopped for even mixing.
- Don’t overcrowd the skillet: Fry the fritters in small batches, leaving space between each one. This helps them cook evenly and get crispy edges.
- Keep the oil at the right temperature: Medium heat is ideal. Too hot, and the fritters will burn; too low, and they’ll absorb too much oil and turn greasy.
- Serve immediately: Fritters taste best hot and fresh, straight from the skillet. Keep them warm in a low oven if you’re making a big batch.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover zucchini fritters cool to room temperature. Place them in an airtight container, layering parchment paper between each fritter to prevent sticking. Store in the refrigerator for up to 3 days.
- Freeze: Let the fritters cool completely, then arrange them in a single layer on a baking sheet. Freeze until solid, about 2 hours, then transfer to a freezer-safe bag or container. Store for up to 2 months.
- Reheat: Heat a nonstick skillet over medium heat with a small amount of oil. Cook the fritters for 2–3 minutes on each side until hot and crispy.
Nutrition Facts
- Calories: 83
- Total Fat: 6.3g
- Saturated Fat: 1.6g
- Cholesterol: 21mg
- Sodium: 479mg
- Potassium: 117.8mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0.5g
- Sugars: 0.6g
- Protein: 2.9g
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Martha Stewart Zucchini Fritters
Description
This delicious recipe for Martha Stewart’s zucchini fritters is quick, easy, and perfect for any meal or snack. Made with simple ingredients you likely already have, these golden, crispy fritters are packed with flavor and topped with creamy sour cream. They’re versatile and can be customized with your favorite herbs or spices for extra flair!
Ingredients
Instructions
- Prepare the zucchini: Grate the zucchini and place it in a colander set over the sink. Toss with 1 teaspoon of coarse salt and let it drain for 10 minutes. Press out as much liquid as possible to prevent soggy fritters.
- Make the batter: In a large bowl, whisk the egg. Add the drained zucchini, scallions, flour, and ground pepper. Mix until evenly combined.
- Cook the fritters: Heat the vegetable oil in a large skillet over medium heat. Drop 2 tablespoons of batter per fritter into the skillet (about 6 fritters at a time) and flatten them slightly with a spatula. Cook for 4–6 minutes, turning once, until golden brown and crispy on both sides.
- Finish and serve: Transfer the cooked fritters to a plate lined with paper towels and sprinkle with a pinch of salt. Repeat with the remaining batter. Serve immediately with sour cream on the side.
Notes
- Squeeze the zucchini well: After salting, press out as much water as possible from the zucchini. This step is key to making fritters that are crispy and not soggy.
- Use fresh scallions: Fresh scallions add the best flavor and texture. Make sure they’re finely chopped for even mixing.
- Don’t overcrowd the skillet: Fry the fritters in small batches, leaving space between each one. This helps them cook evenly and get crispy edges.
- Keep the oil at the right temperature: Medium heat is ideal. Too hot, and the fritters will burn; too low, and they’ll absorb too much oil and turn greasy.
- Serve immediately: Fritters taste best hot and fresh, straight from the skillet. Keep them warm in a low oven if you’re making a big batch.
Martha Stewart Zucchini Fritters