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A plate of food with zucchini, with Fritter

5 Ingredient Southern Fried Zucchini Fritters

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! 
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: 30 minutes, appetizer, Beignet, croquette, dodger, fritter, hushpuppy, salad topper, side dish, snack, vegetarian appetizer, zucchini
Servings: 6 servings, 2 fritters per serving
Calories: 177kcal

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  • grater
  • 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

    ** optional

    • pinch Malden sea salt or other flakey sea salt


    The Method

    • Place a rack over a parchment-lined rimmed baking sheet. Place into a preheated 200°F oven.
    • Place grated zucchini in a sieve over a bowl and let stand 10 minutes. Using a clean kitchen towel over the sink, transfer the semi-drained zucchini and twist the ends tightly to squeeze out as much liquid as possible from zucchini.
    • 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.
    • Serve warm in paper-lined appetizer boats. May be served simply with the flakey salt or also with a dollop of sour cream.


    Serving: 1servings | Calories: 177kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 31mg | Potassium: 325mg | Fiber: 2g | Sugar: 3g | Vitamin A: 431IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.