Why do my fritters fall apart?

Possible reasons: too much moisture from the zucchini, not enough flour, or poorly mixed batter. Squeeze the zucchini well and add 1-2 extra tablespoons of flour.

Can I use kefir instead of cream?

Yes, but you may need a little more flour. Baking soda reacts better in acidic environments, so the fritters will be even fluffier.

How much flour do I need?

The recipe calls for 100 g flour for 500 g zucchini. Adjust based on moisture — the batter should be thick like heavy cream.

How to make them crispy?

Use enough oil, ensure the pan is hot, and don't cover with a lid during frying if you want a crispy crust.

Squash pancakes

Name: Squash pancakes
Total time: 20 min
Yield: 1 порция
Cuisine: International
Ingredients: Zucchini — 500 g; Cream — 50 g; Baking Soda — 2 g; Salt — 1 g; Flour — 100 g

30min

653g

Nutrition per 100g

Zucchini fritters are a seasonal classic that everyone loves. Crispy, fluffy, with a golden crust — perfect for breakfast, lunch, or a light dinner. This recipe is a game-changer for those watching their calories: only 51 kcal per serving! Simple ingredients, quick cooking, and amazing results — try them and see for yourself.

DietBreakfastFried FoodsPancakesVegetables

WHAT YOU WILL NEED

From ingredients

5 products

Base

Liquid Base

Spices

SIMPLE PROCESS

Step by step recipe

The secret to perfect zucchini fritters is proper prep: grate the zucchini and squeeze out excess liquid so the fritters hold together. Baking soda mixed with cream makes them fluffy. Fry over low heat with a lid on — they cook through inside and get golden outside. Follow these steps for fritters you'll want to make again and again.

Step 1

Prep the Zucchini

Wash and dry the zucchini, peel if the skin is tough, and grate coarsely. Place in a bowl, let sit for 5 minutes, then squeeze out excess liquid.

Step 2

Activate the Baking Soda

In a separate bowl, mix cream and baking soda. Let stand for 5 minutes to activate.

Step 3

Mix the Batter

Add salt, cream with baking soda, and flour to the zucchini. Mix thoroughly until smooth and lump-free.

Step 4

Heat the Pan

Heat a skillet with oil over medium heat. Make sure the oil is hot before adding the batter.

Step 5

Cook the Fritters

Drop tablespoonfuls of batter into the pan, shaping into rounds. Reduce heat to low, cover, and fry for 3-4 minutes until golden. Flip and fry for another 3 minutes covered.

Step 6

Serve

Place cooked fritters on paper towels to absorb excess oil. Serve hot with sour cream or your favorite sauce. Enjoy!

CHEF'S TIP

Squeeze Out Excess Liquid

After grating, lightly squeeze the zucchini with your hands or through a cloth. Too much moisture makes the batter runny and the fritters fall apart.

Baking Soda for Fluffiness

Mix baking soda with cream and let it sit for 5 minutes to activate. The batter will be airy, and the fritters will turn out light and porous.

Cook Low and Slow

Place fritters on a well-heated oiled pan, then reduce heat to low and cover. This ensures they cook evenly inside without burning on the outside.

Serve with Sour Cream or Sauce

Sour cream is classic, but try a garlic-yogurt sauce or sour cream with herbs — it takes the fritters to the next level.

SUBSTITUTIONS

Add your taste

With Garlic and Herbs Add 1 minced garlic clove and chopped parsley or dill to the batter — the fritters become aromatic and flavorful.
With Zucchini (Green Zucchini) Green zucchini is firmer and drier, so the fritters will be more compact and less wet.
Flourless (Low-Carb) Replace flour with 50 g almond or coconut flour — gluten-free and even lower in calories.
Bake in the Oven Place fritters on a parchment-lined baking sheet, brush with oil, and bake at 200°C (400°F) for 20-25 minutes until golden.

HOW TO STORE

How to Store Zucchini Fritters

Cool cooked fritters, store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet for 2 minutes per side or in the microwave. Freeze with parchment paper between layers — thaw in the microwave or reheat in the oven at 180°C (350°F) for 10-15 minutes.

GOOD TO KNOW