Zucchini Fritters

Yield 4 servings

These crispy little cakes of zucchini and leeks, dipped in homemade ranch dressing, are a delicious side dish for all kinds of suppers and a great snack all on their own. They will turn zucchini haters into lovers—I promise! The leeks get crispy when fried, adding great texture and a flavor reminiscent of onion rings. You can substitute shredded onion for the leek, if you prefer. (Used with permission from the book Good Cheap Eats- Dinner in 30 Minutes (or Less!)



  1. Shred the zucchini using a box grater or the shredding disk in a food processor. Squeeze the zucchini to get rid of any extra liquid. (I do this in a nut milk bag, but you can also use layers of cheesecloth or a thin dishtowel.)
  2. In a large bowl, combine the zucchini, leek, eggs, panko, salt, paprika, and pepper to taste.
  3. Heat ½ inch of oil in a large nonstick skillet over medium-high heat.
  4. Form the zucchini mixture into 2-inch patties. Fry the patties in batches in the hot oil until golden brown, 2 to 3 minutes per side.
  5. Drain the fritters on paper towels. Serve immediately with dipping sauce.

Courses Side dish

Recipe by Keeper of the Home at