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Hannah Wright’s Summertime Zucchini Fritters recipe in chattanooga

Hannah Wright’s Summertime Zucchini Fritters

Servings 4


  • Cheese grater
  • Colander
  • Bowl
  • Skillet


  • 1-1.5 lbs. zucchini
  • Sea salt to taste
  • 1 egg beaten
  • 1/2 Tbsp. chopped parsley
  • 1/4 cup flour all purpose or gluten-free blend
  • Butter and olive oil for frying
  • Optional additions:
  • Garlic powder to taste
  • Red pepper flakes to taste
  • 2-3 Tbsp. Parmesan cheese


  • Grate zucchini using a large cheese grater. Place in a colander over the sink or large bowl. Sprinkle with salt and toss to combine. Let sit for 5-10 minutes, or until most of the liquid has drained from the zucchini. Use your hands to squeeze out the remaining liquid.
  • In a bowl, combine zucchini, beaten egg, chopped parsley, and optional additions if using. Mix well. Add in flour slowly, stirring to combine. You will have a thick batter. If it seems thin, add a little more flour.
  • Heat a large skillet over medium heat. Add desired amount of butter and olive oil to cook the batter. Using a spoon, drop batter into 3- or 4-inch circles. Cook until lightly browned, then flip and brown the other side. Transfer to a plate once cooked.
  • Serve with sour cream, hot sauce, or fresh baby greens. Add salt to taste if needed.