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The perfect addition to your Meatless Mondays! 
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Servings 8 fritters


  • 4 large zucchini
  • 2 eggs beaten
  • 1/2 cup flour
  • 1/4 cup parmesan cheese
  • 1 tbsp Sriracha sauce optional
  • 5 scallions, minced
  • 1/4 tsp salt
  • sour cream and chives for garnish


  • Grate zucchini into a large bowl. Add a dash of salt and let sit for 10-15 minutes. Let drain over a colander. 
    Drain out all excess water from zucchini using a cheesecloth, cloth towel or your hands.  You may not think there's a lot of liquid but there's actually quite a lot! The more of the water you are able to get out, the crisper your fritters will be. Too much water and the insides will taste soggy. 
  • Place zucchini back in bowl and add in flour, beaten eggs, cheese, Sriracha sauce, scallions and salt. Mix well. 
  • Add oil to a hot skillet. Gently scoop out mixture with a measuring cup and place onto pan. I used a 1/8 cup but I'd suggest 1/4 cup if you want a thicker fritter. 
  • Cook 3 minutes on each side until crisp. Let drain on a paper towel lined baking sheet until whole batch is complete. Serve with sour cream and chives.