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Zucchini. It is almost the like the fruitcake of summer… except that people will actually eat zucchini and they generally appreciate it when the neighbor brings over a zucchini the size of a newborn.
By the end of zucchini season however, people begin to wonder what else to make other then tons of zucchini bread. (Psst, besides this zucchini fritter recipe, I also have recipes for chocolate zucchini bread smoothies, chocolate zucchini bread popsicles, and zucchini soup!)
If you are looking for something a bit different, why not give zucchini fritters a try?
Not only do you use up a massive amount of zucchini but also they are also pretty healthy! Zucchini Fritters are a bit like a pancake but with a crunch that’s reminiscent of hash browns. At least that’s what they remind me of.
My kids adore these things which is awesome because I love feeding them the tons of zucchini we are gifted!
Makes 6-8 fritters
Grate zucchini. Squeeze excess water from the zucchini.
In separate bowl, beat egg.
Add lemon juice and garlic. Beat again.
Mix in zucchini into the egg mixture.
Slowly add the flour and mix well.
Heat pan over medium heat.
Add coconut oil. You will want a decent amount of coconut oil otherwise your fritters may stick.
Add spoonfuls of batter to the pan and flatten.
Fry for 4-6 minutes on each side.