Martha Stewart Zucchini Fritters Recipe

This golden, crispy Martha Stewart Zucchini Fritters Recipe is made with fresh summer squash, scallions, and a simple batter, ready in just 30 minutes. The secret lies in squeezing every drop of moisture from the grated zucchini before it hits the hot oil, ensuring a crunch rather than a soggy mash. I love making these when the garden is overflowing, serving them hot right out of the skillet with a dollop of cool sour cream.

The Secret To Getting It Right

I used to struggle with vegetable fritters that turned out limp and greasy, no matter how hot the oil was. The lesson I learned from this specific method is that patience during the prep phase makes all the difference; you simply cannot skip the salting and draining step if you want that signature snap.

By letting the grated zucchini sit with salt for ten full minutes, you draw out the excess liquid that usually steams the batter from the inside out. Once I started wringing out the vegetables like a wet towel, my fritters transformed from soggy pancakes into light, restaurant-quality appetizers.

Martha Stewart Zucchini Fritters Recipe Ingredients

• 1 pound (about 2 medium) zucchini, coarsely grated
• 1 teaspoon coarse salt, plus more for sprinkling
• 1/4 teaspoon ground black pepper
• 1 large egg
• 2 scallions, finely chopped (white and green parts)
• 1/2 cup all-purpose flour, spooned and leveled
• 1/2 cup vegetable oil, for frying
• Sour cream, for serving

How To Make Martha Stewart Zucchini Fritters Recipe

1. Drain the Zucchini: Place the coarsely grated zucchini in a colander set over a sink or bowl. Toss it with 1 teaspoon of coarse salt and let it stand for 10 minutes to draw out moisture. Afterward, wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to wring out as much liquid as possible.
2. Make the Batter: In a large mixing bowl, whisk the large egg until beaten. Add the squeezed zucchini, chopped scallions, all-purpose flour, and 1/4 teaspoon of pepper. Stir everything together with a fork until just combined; the mixture will be thick and sticky.
3. Heat the Oil: Pour the vegetable oil into a large heavy-bottomed skillet and heat it over medium heat. The oil should be shimmering but not smoking.
4. Fry the Fritters: Working in batches to avoid crowding, drop mounds of batter (about 2 tablespoons each) into the hot skillet. Flatten them slightly with the back of a spoon to create a patty shape.
5. Cook Until Golden: Fry the fritters for 2 to 3 minutes on the first side until deeply browned and crisp. Flip them carefully and cook for another 2 to 3 minutes on the other side.
6. Drain and Serve: Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Sprinkle immediately with a little extra coarse salt while they are hot and serve with sour cream.

Recipe Tips

• Don’t Crowd the Pan: If you add too many fritters at once, the oil temperature will drop drastically. This causes the batter to absorb oil rather than sear, leading to greasy results.
• Squeeze Hard: You might feel like you are mashing the vegetable, but don’t be gentle during the draining step. The drier the zucchini strands are, the crispier the final result will be.
• Check Your Oil Heat: If the fritters are browning too fast but staying raw in the middle, lower the heat slightly. If they aren’t sizzling immediately upon contact, the oil isn’t hot enough yet.

What To Serve With Zucchini Fritters

These fritters are incredibly versatile and work well as a standalone appetizer topped with a dollop of sour cream or Greek yogurt and a sprinkle of chives. For a more substantial meal, pair them with smoked salmon and poached eggs for a savory brunch.

They also make a fantastic side dish for roasted chicken or grilled lamb chops. The fresh scallion flavor cuts through the richness of heavier meats, balancing the plate perfectly.

How To Store

Leftover fritters are best stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a wire rack set over a baking sheet in a 350°F oven for 10 minutes; do not microwave them, or they will become soggy.

FAQs

• Why are my fritters falling apart?
  This usually happens if the zucchini wasn’t drained enough or if the binder (flour and egg) wasn’t mixed thoroughly. Ensure the mixture holds together when you scoop it before frying.
• Can I use a different flour?
  Yes, you can substitute whole wheat flour or a gluten-free all-purpose blend. The texture might change slightly, but the fritter will still hold its shape.
• Can I freeze these?
  Yes, freeze the cooked and cooled fritters in a single layer on a baking sheet, then transfer to a freezer bag. Reheat them directly from frozen in the oven or air fryer.
• Can I bake these instead of frying?
  While frying yields the best texture, you can bake them at 400°F for about 20 minutes, flipping halfway. Spray them generously with oil before baking to encourage browning.

Nutrition

• Calories: 180 kcal
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 45mg
• Sodium: 320mg
• Total Carbohydrate: 14g
• Protein: 4g

Try More Recipes:

• Martha Stewart 10 Minute Green Beans Recipe
• Martha Stewart Cornbread Recipe
• Martha Stewart Green Beans Recipe