Fry

Zucchini fritters

by:
August 24, 2015
Photo by Kayb
Author Notes

I learned to make these from a friend, a retired chef, almost 30 years ago. My children love them dearly, and ask for them regularly during zucchini season. They're very simple, and pretty easy to make. Be careful about using "off-brand" saltine crackers; they can change the taste dramatically. —Kayb

  • Makes 10-12 fritters
Ingredients
  • 2 medium zucchini
  • 2 eggs, lightly beaten
  • 2-3 tablespoons milk or half and half
  • 1 sleeve/stack salted Zesta or Nabisco saltine crackers
  • vegetable, peanut or canola oil for frying
In This Recipe
Directions
  1. Grate the zucchini on the large holes of a box grater, and set aside.
  2. Dump the crackers into a large zip-top plastic bag, squeeze most of the air out, and then carefully crush the crackers. I use that highly specialized kitchen tool, the sole of my foot, if I don't have the rolling pin out for something else. Leave some larger crumbs in with the smaller ones.
  3. Add cracker crumbs to zucchini; add beaten eggs and milk/cream as needed to make a "dough" that will hold together. Set aside for 15 minutes to let crackers soak up the liquid.
  4. Heat oi, about 1/4 inch deep,l in skillet over medium high until a small bit of batter sizzles when dropped in.
  5. Use a measuring cup (I use a 1/3 cup size) to scoop up dough/batter; form with hands into a patties and put in skillet with hot oil. Fry 4-5 minutes, until golden brown, then flip and brown other side. Drain on paper towel covered rack, and keep warm in oven; serve as quickly as possible.
  6. You can add other seasonings to this as you choose; I've never found anything I like as well as the plain ones, maybe served with a little garlic aioli. Using salted crackers makes it unnecessary to add any more salt.

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I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!