Zucchini Fritters

A great way to use up large zucchini! These cakes are packed with goodness and are a hit with children and grown- ups alike. The key is to take the time to squeeze the water out of the grated zucchini. You can even try to capture collect some for a taste test.

12 child-size portions
Preparation Time
20 minutes
Cooking Time
Common Allergens
egg, milk (optional), wheat (can substitute oat)
Equipment List
Knife Bowl
Cutting board
Grater or food processor
Large skillet
large zucchini (~3 lbs)
eggs, beaten
1 bunch
basil, parsley or dill, chopped
1 cup
whole grain flour (could use wheat or oat)
½ cup
crumbled feta or other cheese (optional)
½ tsp
½ tsp
ground pepper
4 Tbsp
olive oil

1.    Remove stem and slice zucchini in half lengthwise. Remove any large seeds but do not peel. Grate zucchini (a food processor makes this faster) then place in clean tea towels to absorb water. You can try squeezing it to further remove juice and if you do this over a bowl, you can capture collect a bit of this zucchini water to sample with the children in your care.
2.    Add zucchini to a large bowl with eggs, herbs, flour, salt, pepper and cheese if using. Mix well. This is a fun task for children to help with.
3.    Heat a large skillet on medium then add 1 Tbsp olive oil. Scoop ½ cup of zucchini mixture for each fritter, usually fitting 3-4 per batch. Flatten them out with the spatula but try to keep the edges in a circle so they hold together well. Flip after 3-4 minutes once golden. Cook on the other side until golden. 
4.    Place on a wire rack or a plate lined with a paper towel and hold warm in the oven until ready to serve. Repeat with remaining zucchini fritter batter.

Source: Nicole Fetterly, RD

NoteChildcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food

Zucchini Fritters
Zucchini Fritters