When my mom brought home a rotisserie chicken from the grocery store, we always knew what was coming next: zucchini fritters. It’s one of those easy sides she loved throwing together when she needed to get dinner on the table quickly, and while we tried to leave them to enjoy with the meal, it was hard to not gobble them up while cooking them. They are just that good.
So, naturally, I had to post a recipe for it. And teach an online class, because you know I’ve been loving my Cooking With Kes live cooking classes on Instagram and Facebook. It was a fun time to show you one of my childhood classics. And yes, I did eat one right out of the pan and burnt my mouth a little. I’m fine. You’re fine. We’re all fine.
Anywho, this recipe only requires five ingredients, and one of them is simply some cooking oil to fry your fritters in. It uses a box or bag of corn muffin mix—I honestly just snag a box of Jiffy. Not sponsored, they’re just super cheap, and you know I’m cheap.
I fry up my fritters in a cast-iron skillet, which if you haven’t already figured it out, I love cooking with my cast iron skillet. Take this for example. And this. And this. And, uh, this.
If you have a bag of cornmeal…
Don’t worry, you can easily turn it into your own version of corn muffin mix. I like this easy recipe for your own “copycat Jiffy.” I mean, it probably won’t be as cheap for you to just grab a box of the real stuff, but if you can’t find corn muffin mix anywhere, you can still make these yummy fritters.
Other dinner sides you can make
Did you also grab a rotisserie chicken for dinner? Spruce up your side game with a few of these extras—along with your zucchini fritters, of course.
- 1 medium-sized zucchini about 8" long
- 1 egg
- 1 package cornbread/corn muffin mix
- 1/3 cup milk
- Canola or vegetable oil for frying
- Chop the top off of the zucchini and shred the whole thing.
- In a large mixing bowl, mix the shredded zucchini, egg, cornbread mix,and milk.
- Heat up some canola or vegetable oil in a cast-iron skillet (or another deep skillet) over medium heat. The oil should be thick enough to coat the entire bottom of the pan.
- Spoon in small amounts of the fritters into the oil, sliding it onto the pan with clean fingers. The fritters will expand slightly, so only slide on four or five fritters at a time.
- Flip when the fritters are bubbly on top like a pancake, about 1 to 2 minutes.
- Remove the cooked fritters to a plate covered in a paper towel to sop up the oil.
- Lower the heat slightly (to medium-low heat) so you don't burn your fritters. Continue to cook the other fritters the same way you made the first batch.
- Serve warm with butter!
Also, this has nothing to do with zucchini fritters…but are you guys on TikTok?
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