Zippy Zucchini Fritters

Andy Anderson !


Here's a fun little recipe made from the bounty of mother earth...

Zucchini is a Summer vegetable, and this dish goes good as a meal in itself, or you could make the fritters about half the size and use them an a nice appetizer at your next soiree.

★★★★★ 1 vote
30 Min
15 Min



3 Tbsp
rice vinegar, unseasoned
1 Tbsp
1 1/2 tsp
white sugar, granulated
1/2 tsp
crushed red pepper flakes, or to taste


1 1/2 lb
zucchini squash (680 grams)
1/2 tsp
salt, table variety, double if using kosher salt
1 large
egg, 2 to 3 ounces (56 to 85 grams)
1/8 c
flour, all purpose
1 Tbsp
corn starch, or arrowroot powder
1/t tsp
black pepper, freshly ground


1For the dipping sauce, combine all the ingredients in a small prep bowl, and set aside. Make sure that the sugar is fully dissolved.
2While the ingredients in the dipping sauce are getting to know each other, let's start on the fritters.

Peel the zucchini , and then grate them using the large holes of a box grater.

Chef's Tip: Look for smooth, blemish-free squashes. A small, tender squash is preferable to an oversized, seedy one.

If not using straight away, Place squash in a produce bag in the vegetable bin of the refrigerator. If they were fresh, they should last up to a week.
3Place grated zucchini in a colander set inside another bowl, or in the sink and toss with 1/2-teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
4Chef's Note: I like using a clean tea towel, as opposed to using gobs and gobs of paper towels. Just place the grated zucchini in the middle of the towel, and then twist hard... You will be surprised at just how much liquid comes out.
5Remove the zucchini from the towel, place in a large bowl and gently mix in egg, flour, and cornstarch (or arrowroot); season with salt and freshly ground black pepper.
6Chef's Note: Corn Starch Versus Arrowroot Powder
Some people have an allergy to corn products... I've found that arrowroot powder performs a similar function... problem solved.

Chef's Note: Problems with Flour
Because of the gluten content of flour, it's not unusual to find people who can't do flour. A good friend of mine loves baked goods... bread, cookies, cake, you name it, she love it; however, after she eats flour-based products, she feels miserable the rest of the day.

This may not be the solution for everybody, but...
Most of the flour that we consume has been genetically engineered, and one of the problems with making our lives better through chemistry (yeah right), genetically engineered flour has a ton more gluten. REALLY... a whole ton of the stuff. And I'l be honest with you, you can try all you want with substitutions for flour, but it won't be the same.

I found a site that grows and sells heirloom wheat ( It's real honest-to-goodness non-geneticly engineered wheat, but it's gluten content is WAY lower.

I got it for my friend, and guess what? She's eating real wheat products... and no problem. If you have slight problems with wheat products because of the gluten, you might want to explore heirloom wheat. Of all the sites that sell heirloom wheat, I like Ansonmills the best.
7Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls of zucchini mixture into skillet, flattening into a circle about 4 inches (10 centimeters) wide.
8Cook until golden and crisp, about 5 minutes per side. Transfer fritters to a paper towel-lined plate; lightly season with salt and pepper, if desired.
9Place two of the fritters on a plate with some of the dipping sauce in a bowl on the side.
10Now... get yourself a nice glass of wine; a crisp Chardonnay or Pinot Grigio, for me... thank you very much.

And, since zucchini is a Summer vegetable, sit outside on a dreamy mid-summer's night, and see how many fireflies you can count... enjoy.

Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #squash, #zucchini, #Summer