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Zucchini Fritters

Prep time: 15 minutes Cook time: 15 minutes Servings: 6


  • 3 medium sized zucchini, coarsely grated
  • 2 teaspoon kosher salt
  • 1 large egg
  • 1/2 cup gluten-free all-purpose flour
  • 3 green onions, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh basil
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil


  1. Salt and drain zucchini: Sprinkle grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.
  2. Press down with a wooden spoon to push out more of the water. Wrap it in paper towels and try to squeeze out more liquid.
  3. Whisk the egg in a large bowl and add grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt, and pepper. Mix to combine.
  4. Heat the oil in a large cast-iron skillet over medium high heat until the oil is shimmery and hot.
  5. Drop heaping tablespoons of batter into the skillet and flatten with a spoon or spatula. Cook for 4-6 minutes (or until browned) and then flip and cook other side.
  6. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

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