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Kiersten Hickman

Food & Nutrition Journalist

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Easy 5 Ingredient Zucchini Fritters

April 14, 2020

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.

zucchini fritters on plates with spreadable butter
zucchini fritters stacked up on a plate

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.

Right?

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.

zucchini fritters stacked on a plate with spreadable butter

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.

  • Carrot Fries
  • Roasted Brussels Sprouts
  • Zoodles
  • Oven-Baked Fries
  • Roasted Sweet Potatoes
zucchini fritters stacked up on a plate

Print Recipe

Zucchini Fritters

These five-ingredient fritters are easy to whip up as a side for any type of dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Keyword: fritters, zucchini fritters
Servings: 8 servings

Ingredients

  • 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

Instructions

  • 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!

Notes

Don’t have cornbread mix? If you find yourself with a bag of cornmeal, you could always make your own mix from scratch. Here’s an easy recipe you can follow.

Also, this has nothing to do with zucchini fritters…but are you guys on TikTok?

in 5 Ingredient Recipes, Sides # fritters, Side Dish, Side Dish Recipe, side dishes, vegetarian, zucchini fritters

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I’m Kiersten

I'm a food editor, writer, and photographer based in Brooklyn. I'm here to debunk diet culture and give you the truth about nutrition.
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It’s official: I’m starting my own business. 🎉Never in my wildest dreams did I think something like this could happen. But after numerous opportunities came my way I thought…what better time than now? So I took the leap, registered for an LLC, and will officially be working for myself.So today is my last day at @eatthisnotthat. But…as Deputy Editor. 😉Because I work with such an incredible, supportive team, not only were they excited about this big new life change, but they also want to continue working with me as one of my first clients! So don’t worry, you’ll still be seeing my by-line on ETNT.My business will focus on freelance writing and content strategy for publications and brands across the Internet. Not just nutrition and health brands (although we all know that’s my specialty), but any company in need of consulting regarding their content strategy and audience engagement online. If this sounds like something your company needs, do not hesitate to reach out. Let’s work together!This also means I will have more time to dedicate to my own website, as well as Forkful—my weekly Substack newsletter. For the latest updates, be sure to get on that email list!I’ll be taking a mini-sabbatical over the next few weeks (including a trip to Italy, swoon), and will officially start working for myself on Monday, June 20. I can’t wait!#freelancer #freelancelife #businessowner #foodwriter #contentstrategy #freelancewriter #onlinebusiness
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