When the zucchini from your garden begins to outnumber the number of times you check your phone each day, it's time to get frying some fritters!
This 5 ingredient southern fried zucchini fritter recipe makes great use of that bumper crop of zucchini. The fritters fry up very light, and are dusted with the tiniest pinch of Malden sea salt. These are hearty little snacks that go well with an ice cold Margarita, or my latest shaker libation, a Sloppy Rita with butter-griddled pineapple.
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The last time I specified self-rising flour in a recipe, I received a bunch of emails asking me what exactly self-rising flour was. I am linking to several brands herein for easy online purchase. And to answer the original question, self-rising flour is flour that has a leavening agent already added. In my house, we thank the Lord for self-rising flour!
When I said I was not turning on my oven unless there was some large cash prize involved, I meant it. The stove top however, well for these 5 Ingredient Southern Fried Zucchini Fritters anyway, I will go that far. These are little yummy bombs of hidden and sneaky green vegetable...fried. With only 5 ingredients, you should be able to muster the wee bit of energy required to cook these up.
The pictures of the fritters shown here were never intended to be the ones I would upload to NEA. In fact, both the cocktail that I served these alongside as well as the fritters themselves were not blog-worthy recipes I didn't think. But, I have been urged otherwise now that I have made and served them so many times.
So, they could be prettier, but I guess because it is 100+ degrees just now in Charleston, South Carolina, I am not caring too much how they look. 5 Ingredient Southern Fried Zucchini Fritters are just dang good!
A genuine “FARMHOUSE” Skillet, inspired by American blacksmith design of the 18TH AND 19TH century, hand forged right here in Charleston, South Carolina. As beautiful to look at as it is entirely 'kitchen practical.'
Click image for pricing.
This is the new fan favorite in my house for the best way to put the summer zucchini surplus to use…
Just one taste isn’t enough when it comes to hot and crispy zucchini fritters. They're ADDICTIVE. Seriously ADDICTIVE. I made a batch tonight in fact to accompany a round of Sloppy Rita's on the front porch. Most recipe methods I read through instruct you to form patties. The photos that accompany these recipes show perfectly shapen zucchini pancakes. Historically, American southern and westward pioneer cooking was rough and ready. Therefore, and to be true to form, I use two spoons to 'pone' or drop the batter. My fritters are the original 'dodger,' a regional term given to the fritter or the more widely known hushpuppy. What I end up with are unsophisticated croquette or Beignet-looking two-bite snacks. And, they are perfect despite looking imperfect. They may not be pretty, but damn these little things are good.
Self-rising flour, a flour that already has a leavening agent added to it. Use for everything from pancakes to scratch buttermilk biscuits to these zucchini fritters. You will wonder how you ever lived without it. Kitchen necessaries, click images for pricing.
Gang, THESE 'LIL FRITTERS SCREAM SUMMER...
Freshly grated garden zucchini forms a savory taste alliance with sliced scallions, flour, and eggs. I pan-fry in cast iron and serve luke-warm with a pinch of flakey Malden salt. Seriously, JUST A PINCH. They also go well with dollops of sour cream. The key to a perfect zucchini fritter is making sure the zucchini you grate fresh is essentially squeezed of almost all its water. Of course, we know we will never get grated zucchini void of all of its water, but we get close following my method below. Gang, these 'lil fritters scream summer....
This set of ceramic appetizer 'boats' are handy as heck, and make serving tomato salad, savory stuffed mushrooms, or these quirky little fritters clean and with the ability to be passed around the table without spills. Sold in sets of 3, 4, or 6. Kitchen necessaries, click image for set pricing options.
Everyone's got their superheros...right now, mine is the humble zucchini.
Serve these two-bite southern fried fritters as appetizers, side dishes, or belly filling snacks with cocktails. They also work well atop a big tossed salad and therefor, as a light lunch or dinner entrée. I once served them tossed into table top bread baskets (35 baskets to be precise!) filled with an assortment of homemade corn bread, banana bread, and my homemade buttermilk bread for a shower. They are especially lovely during the hot summer months when fresh zucchini is at its peak. If you want to get creative, I could see adding corn or crumbled Feta cheese to the batter. These fry up light, airy, and crispy. Watcha waiting for?
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
- sheet pan with cooling rack
- cast iron skillet
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for 5 Ingredient Southern Fried Zucchini Fritters
- 4 1/2 cups fresh grated zucchini, about 4 medium length zucchinis
- 3/4 cup self-rising flour I am using Old School brand because it performs consistently well for every recipe I make with it
- 2 extra large eggs, lightly beaten
- 1 cup thinly sliced scallions, light and dark green parts only, about 4 scallions save scraps for homemade chicken or turkey stock by placing in a dedicated 'vegetable scrap bag' in your freezer
- 1/4 to 1/2 cup vegetable oil
- pinch Malden sea salt or other flakey sea salt
- In a medium sized bowl, add the flour and eggs. Use the tines of a fork to stir until combined. Batter will be very thick and difficult to stir. Thoroughly incorporate the drained zucchini and sliced scallions. The moisture left in the zucchini will loosen the batter.
- Warm the oil in a large cast iron skillet over medium-high heat until shimmering. Working in batches, use two spoons to ‘pone’ or push the batter in heaping tablespoon-sized mounds to the hot skillet, spacing fritters so they do not touch. The fritters will rise to the top and float as they cook. Fry until golden brown and crisp, 2 to 3 minutes per side. Sprinkle with a tiny pinch of Malden sea salt and remove to rack on baking sheet in oven to keep warm.
- Repeat with remaining batter, adding more oil to skillet if necessary between batches.