Zucchini-Scallion Fritters Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - zucchini (about 2 medium), coarsely shredded
  • 1 - large egg
  • 2 - scallions, finely chopped
  • 1/2 - cooked potato, I run mine through a ricer to get them fluffy
  • - Pam or other low-cal cooking spray
  • - Greek yogurt, for serving, (optional)
  • Directions:

    1. Place shredded zucchini in a colander in the sink and toss with a teaspoon of salt. Let drain 10-15 minutes. Press out as much liquid as possible.

    2. Whisk egg in a large bowl. Add zucchini, potato, scallions and 1/4 teaspoon pepper and mix until combined.

    3. Heat pan over medium heat. Spray cooking spray and cook in two batches. Drop mounds of batter (about 2 Tbsp each) into skillet; flatten slightly. Cook, turning once, until browned (about 4-6 minutes).

    4. Transfer to a cookie sheet and keep warm in low-heat oven until all are cooked. Serve with yogurt (optional).

    Brief Description

    Zucchini, potato, and scallions combine for quick fritters; serve with Greek yogurt, if desired.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 12 min


    This is also a good way to use up leftover mashed potatoes and squash casserole from Thanksgiving.

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    Posted On:

    February 26, 2017

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