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13Ingredients
40Minutes
100Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 lb. zucchini (about 2 medium)
- 1 tsp. kosher salt (or coarse, plus extra to taste)
- 2 scallions (split lengthwise and sliced thin)
- 1 large egg (lightly beaten)
- freshly ground black pepper
- 1/2 cup all purpose flour
- 1/2 tsp. baking powder
- olive oil
- 1 cup sour cream (or plain, full-fat yogurt)
- 2 Tbsp. lemon juice
- 1/4 tsp. lemon zest
- 1 pinch salt
- 1 garlic (small minced or crushed clove of)
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Directions
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol35mg12% |
Sodium330mg14% |
Potassium180mg5% |
Protein2g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber<1g3% |
Sugars2g |
Vitamin A6% |
Vitamin C20% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(43)
SpeedyHomeChef a year ago
Loved it!
I also like how this is made with kitchen staples - although I used regular onion as I didn’t have scallions - and they were delicious.
Will definitely make them again.
Thanks!
Mary Ann Miller 2 years ago
Really good. Scallions give it a sweetness. Using a very thin cotton dishtowel is stellar in successfully squeezing the moisture out of the grated zucchini. Any type of flour (I used sorghum and almond) and oil can be used. The lemony sour cream was a nice compliment.
Holly Hines 2 years ago
I added some sun dried tomatoes to the fritters and loved them. They did loose their crisp in the oven so I will probably serve immediately next time.
Christie Wright 2 years ago
Turned out great. Cannot stress how important it is to keep the zucchini dry. I like to fry it in half oil and half butter. Makes it crispier.
Brett 3 years ago
Will be a go-to fritter recipe from now on. Added corn as I always think it needs to be in a fritter.
Also added a little chilli flakes.
Sabina Carp 4 years ago
delicious. had some trouble figuring out the heat setting in the absence of a cast-iron pan (used a nonstick skillet), but i think that was user error rather than the recipe. turned out a little more oilly than ideal but still crispy on the outside and soft inside!
Caryn Augst 4 years ago
Easy and good. I've made them 3 times. Today I used preserved lemon in the yogurt because I didn't have fresh. As an additional garnish I like pepper jelly or Sriracha.
lara 4 years ago
turned out good! my family liked them. i used onions instead of scallions though but no worries!
James Small 4 years ago
These turned out awesome for some leftover zucchini that we had from making bread. The lemon idea from another reviewer will certainly be tried the next time we make these.
Jamie Buck 4 years ago
Wonderful! Quick and easy to make used onion powder instead just f scallions, as I didn’t have any and used a homemade ranch dressing for dip. Definitely making again!!
Pheebs 4 years ago
I added some lemon 🍋 to the batter, but followed the recipe to the T other than that. Perfect for lunch, not too filling.
Lucie Bee 4 years ago
we are not fans of zucchini at my house but I've been determined to find a way to make it taste good. my daughter actually loved this recipe, especially the sauce. draining the zucchini is a necessary step!
Christina Osborne 5 years ago
Amazing! The only thing I’ll do differently next time is double the recipe and make them a bit larger. I will for sure be making these bad boys again!
santina dobie 6 years ago
Added spinach to the mix! Yummy! Will make again but probably a double batch
Eric J Sargent 6 years ago
We tried this and loved it! Our personal preference is to add a bit of shredded cheese to the mixture. We also didn’t let it drain enough because we are just impatient! :)
Sofia 6 years ago
Absolutely great taste. Used 30gr flour to lighten them up, and added a bit of crushed black pepper and salt to the other ingredients of the sour cream dip