Food Frenzy With Fritters

Ah the all popular fritters! Sweet or savory versions, all are good in my book. I was wondering how the word fritter came to be. Here are a few comments from internet resources:

According to Wikipedia, “A fritter is a portion of dough, meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded and fried. Fritters are prepared in both sweet and savory varieties.”

Culinary Lore says, the word “Fritter derives from the Late Latin frictura, meaning “a fry.” Frictura, in turn, derived from the Latin verb frigere which meant “to fry” or “to roast.” 

So batter and fry it is!

As I was hunting around for ingredients for these fritters, I remembered that I created a zucchini corn fritter that is featured in my cookbook “From Vine to Table: The Unexpected Joy of Zucchini’s Magic.” Today I’m making just a zucchini fritter version, different from the cookbook recipe. An alternate fritter recipe to use with your bumper crop of zucchini. 

Next week I’ll be making apple fritters from our harvest of apples, so stay tuned for the sweet version!

Eat these plain, hot out of the frypan or dip in a sauce. I typically use a pasta sauce dip.

These fritters make great appetizers too! Just fry smaller portions of the batter to make appetizer sized-fritters (instead of pancake size). 

Food Frenzy With Fritters

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  • 2 cups zucchini, shredded
  • 4 scallions, sliced thin
  • 1/2 teaspoon kosher salt
  • 1/3 cup all-purpose flour
  • 2 tablespoons Parmesan cheese, grated
  • 3 eggs, lightly beaten
  • 1 clove garlic, minced
  • 3 tablespoons olive oil
  • Optional:
  • Pasta sauce for dipping
  • Sour cream for dolloping


  1. Remove excess water from the zucchini by placing it in a clean tea towel and squeezing it dry.
  2. Place the zucchini In a large bowl and add flour, scallions, eggs, Parmesan and garlic. Season with salt and pepper and mix to combine.
  3. Heat olive oil in a large skillet over medium heat. When heated, add heaping tablespoons of zucchini mixture to the skillet and flatten with a spoon to flatten the fritter to look more like a pancake. Cook in batches, flipping so both sides brown. Don't overcrowd the pan.
  4. Remove fritters to a plate lined with paper towels to drain. Season with salt and pepper as desired.
  5. Serve immediately. Optional dips or sauces can be served for dipping and dolloping.

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