Spicy Zucchini Fritters Recipe

When you have a giant zucchini or lots of summer squash, make a big batch of these spicy fritters and enjoy all week! 

4-8 Cups of shredded Giant Zucchini or any summer squash
2 teaspoons salt, pepper to taste
2-3 eggs* (add extra egg or 2 if the zuke is a GIANT!)
1/2-1 Cup+ chopped Green Onions, or any onion and/or shallots
1/2-1 Cup diced red or Green Chiles or Hot Peppers to taste
(use any hot peppers you desire, roasted chiles are great in this recipe!)

2-3+ Garlic Cloves, minced
1 Cup+ chickpea flour to go gluten-free & add more fiber,
or regular flour works, too!
2 teaspoons baking powder
2 teaspoons coriander & cumin, curry,
or a dash of turmeric or any other spices you desire (optional)
Oil - We like Sunflower oil for frying

Shred your zucchini with a food processor with a shredder attachment. Stir together all ingredients (except for oil). If you want to go vegan, you can also use a cup of pureed pumpkin instead of eggs in this recipe*! This will create a wet, sticky dough – we're always surprised how much water comes out of the shredded zucchini! In a cast iron skillet (cast iron is best to get a nice crisp to these fritters). We pour a couple of tablespoons of oil (for each batch) into a hot cast iron skillet and let it heat for a minute, then drop dollops of the zucchini mixture using a spoon into the pan. Let them cook for 5-8 minutes on one side to get lightly browned, then flip over and press the fritters with the spatula to flatten them a bit and let them brown for another 5-8 minutes until nicely browned. Then make the next batch. While we make multiple batches, we also like to put fritters on a cookie sheet in the oven at 325˚ F for 20-30 minutes to bake, this makes them a bit dryer and they store better – plus this also helps to keep warm as we make the rest of them if we're serving to a group.

You can only fry about 5-8 fritters in a cast iron pan at a time, and this recipe usually makes a lot more than that! 





Enjoy these Spicy Zucchini Fritters right away and serve with salsa, hot sauce, and/or sour cream for a treat. If you have a giant zucchini (who doesn't) and you make these, you'll have way too many to eat To store for eating later, let cool and then store in a glass container with lid in the fridge for several days. We find that they're good cold as late night snacks, too!




*Want to make Vegan Spicy Zucchini Fritters?
Just use pumpkin puree, mashed potatoes, or mashed banana instead of eggs in this recipe.