Zucchini Fritters

Recipe by PJ Hamel
74 Reviews 4.8 out of 5 stars

When the zucchini crop is prolific and you've already made plenty of zucchini bread, turn to these zucchini fritters! Also known as griddle cakes or savory pancakes, this version is made with scallions, cheese, and of course, loaded with fresh zucchini. They're tender and moist; delicious hot from the griddle; warm; at room temperature... even cold. They're an easy “late for work,” eat-in-the-car snack.

Prep
10 mins
Total
28 mins
Yield
about 20 cakes
Zucchini-Cheese Pancakes

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.

  2. Beat the eggs with the oil, salt, and pepper until thoroughly combined.

  3. Add the herbs, scallions, zucchini, and cheese, stirring to combine.

  4. Stir in the flour.

  5. Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the fritters to about 3 1/2" to 4" diameter.

  6. Cook the fritters for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.

  7. Flip the fritters, and cook them for about 3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open.

  8. Repeat until you've used all of the batter.

  9. Serve the zucchini fritters warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.

Tips from our Bakers

  • Can you make the batter ahead and store it in the refrigerator? Yes, but you may find it becoming somewhat watery the longer you store it. Adjust its consistency with additional flour before cooking the zucchini fritters, if necessary.

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