Zucchini fritters can serve in place of meat for dinner or with a dipping sauce for snack. The majority of zucchini fritter recipes suggest grating the zucchini and squeezing out the juices. This is perfectly unnecessary and in my mind ruins the delicate texture of zucchini fritters, making them heavy and doughy. Jim was rather taken by how delicious these turned out to be.

Zucchini Fritters

1 small zucchini
1/8 cup diced red onion
1 egg
1/4 cup flour
salt and pepper to taste
oil for frying

  • Trim the ends and coarsely chop the zucchini. Don’t grate it.
  • Dice the red onion.
  • Place the chopped zuccihini in a bowl with the diced onion, egg, flour and the seasoning.
  • Mix to combine. The consistency should be sloppy and wet.
  • Heat up a nonstick fry pan on medium heat.
  • Add just enough oil to coat the pan with about a quarter inch of oil.
  • Scoop up a heaping tablespoon of the zucchini mixture and drop it into the oil. Leave room to flip over, do not crowd the pan.
  • Once the first few are flipped over, you may add a couple of more fritters to the pan.
  • Fry the fritters to golden crispness and serve immediately.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!