These Blackstone zucchini fritters are light and fluffy and an excellent way to make use of an abundance of summer squash. They're easy to make on you outdoor griddle at home, or when you're camping and will get devoured as fast as you can cook them up.
I'll be the first to admit that zucchini isn't exactly my favorite vegetable. The texture always seems too mushy for me. However, I plant it every year because it grows well, but there's only so many chocolate zucchini cakes a girl can eat, so then there's always extra zucchini that doesn't get much love.
Until these little griddle zucchini fritters came along. I love that they're light, almost fluffy, and super tender, without any mushiness whatsoever. I also love that there's no deep-frying involved and that they can be thrown together at a moments notice and cooked outside on the griddle. If they can make me a zucchini-lover, then they can make you one, too. Try them and see for yourself.
Jump to:
Why You'll Love This Recipe
- It's a great way to use up an abundance of summer squash.
- You can scale the recipe to make as many (or as few) fritters as you like.
- It's cooked outdoors on your griddle so there's no messy deep frying or clean up involved.
Ingredients and Substitutions
- Zucchini--Choose zucchini that is dark green without any blemishes or soft spots. I prefer to use ones that are small or medium-sized as the very large overgrown ones can be watery.
- Chives--These add a subtle onion flavor to the fritters. If you want a stronger onion flavor, feel free to substitute finely diced white onion, or thinly sliced scallions.
- Egg--This will help to bind the zucchini mixture together. It's a fairly wet mixture and definitely needs the binder, so don't be tempted to skip the egg.
- Flour--Regular all-purpose flour works best here. Whole grain flours make the zucchini pancakes too dense.
Important Steps
- Grate the zucchini into a large bowl.
- Sprinkle with salt and toss to combine. Place the zucchini in a fine mesh sieve set over the bowl or sink and let sit for 15 minutes.
- Use the back of a spatula or spoon to firmly press the zucchini to get as much water out as possible. Alternatively, you can wrap it in a kitchen towel and squeeze out the liquid.
- Discard the liquid and place the drained zucchini back into the large bowl. Add the flour, chives, egg, seasoning, lemon zest, and baking powder, and mix well to combine.
- Spray a baking sheet with cooking spray or slick with oil. Using wet hands, shape the zucchini mixture into 2 tablespoon-sized patties.
- Slick the griddle with oil. Cook the zucchini fritters over medium heat until golden brown and fluffy, about 5 minutes per side.
FAQs
You can prepare the zucchini patties a few hours before cooking. Cover and store them in the fridge until you're ready to cook. I don't recommend cooking them until just before serving as they don't reheat well.
It's a very wet mixture, but if you find that it's impossible to work with, add an extra tablespoon of flour to the batter and try again, continuing to add until you can handle the batter with wet hands.
Definitely. Follow the same instructions and cook them in a cast iron skillet over medium heat. Depending on the size of your skillet, you may need to work in batches.
Tips and Troubleshooting
- Take care to remove as much water as possible from the zucchini to avoid soggy fritters. You'll be surprised at how much liquid it has!
- Use wet hands for shaping your fritters. It's a very wet, sticky mixture.
- This Blackstone griddle recipe is suitable for dairy-free and vegetarian diets.
More Blackstone Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, or Pinterest for more great camping and grilling recipes.
Recipe
Blackstone Zucchini Fritters
Equipment
- Blackstone griddle or other outdoor griddle
Ingredients
- 1 large zucchini (about 12 oz or 340 g)
- 1 teaspoon kosher salt
- 1 large egg lightly beaten
- ⅓ cup all-purpose flour
- 1 tablespoon chopped fresh chives
- 1 teaspoon all-purpose seasoning
- ½ teaspoon lemon zest
- ¼ teaspoon baking powder
- Oil or cooking spray for cooking
- Sour cream for serving (optional)
Instructions
- Grate the zucchini on the large holes of a box grater into a large bowl.
- Scoop the zucchini into a fine mesh sieve set over the bowl or the sink and sprinkle with the salt. Toss to combine. Let the zucchini sit for 15 minutes.
- Use the back of a spoon to firmly press the zucchini against the sieve to remove as much water as possible. Alternatively, scoop the zucchini into a kitchen towel and twist both ends to squeeze out the water.
- Discard the zucchini liquid and return the grated and drained zucchini to the large bowl.
- Add the egg, flour, chives, all-purpose seasoning, lemon zest, and baking powder and mix gently to combine.
- Spray a baking sheet with cooking spray or slick with oil. Using wet hands, gently shape the zucchini mixture into 2-tablespoon sized patties and place on the baking sheet. You should get about 6 patties.
- Heat the Blackstone or other griddle to medium and coat with cooking spray or slick with oil.
- Use a metal spatula to gently transfer the zucchini fritters from the baking sheet to the griddle. Cook, flipping once, until golden brown and fluffy, about 5 minutes per side.
- Serve immediately, with sour cream for dipping, if desired.
Notes
- Squeeze the squash!--Take care to remove as much water as possible from the zucchini to avoid soggy fritters. You'll be surprised at how much liquid it has!
- Dietary--This recipe is suitable for dairy-free and vegetarian diets.
Leave a Reply