In the middle of summer
I’ve got this weird thing about zucchini. Maybe it’s the way it stains your hands with its green juice, or how the smell of frying zucchini makes my kitchen smell like a sweaty garden after rain. No fancy ingredients, no complicated steps—just grated zucchini, a pinch of salt, and a hot pan. But it’s not just about the process. It’s about the sound of that first crisp as you flip it, the smell that drifts around like a secret. This isn’t health-food trendy stuff. It’s summer’s answer to leftover squash—the kind of dish you slap together and somehow feel closer to that weird, muddy, sun-warmed patch of earth than the latest food Instagram. I guess I just like how it feels, cutting through the heat with something simple, honest, and just a little wild.
Crispy Fried Zucchini Slices
Equipment
- Box grater
- Large frying pan
- Slotted spatula
- Cutting board
- Paper towels
Ingredients
- 2 medium zucchini washed and ends trimmed
- 1/2 teaspoon salt for sprinkling and mixing
- 2 tablespoons vegetable oil for frying
Instructions
- Use a box grater to shred the zucchinis into a large mixing bowl. Spread the grated zucchini evenly and then sprinkle with salt. Let sit for 5 minutes to draw out excess moisture, then gather the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.2 medium zucchini
- Place a large frying pan over medium-high heat and add 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering and just starting to smoke lightly, around 2-3 minutes.2 medium zucchini
- Using a tablespoon or your hands, portion out small mounds of the grated zucchini and flatten them into thin discs directly onto the hot oil. Fry in batches, ensuring not to crowd the pan, for about 2-3 minutes per side, until each side is golden brown and crispy. Flip with a slotted spatula and cook until both sides are crisp and well browned.
- Remove the cooked zucchini slices with a slotted spatula and transfer to paper towels to drain excess oil. Repeat with remaining grated zucchini. Once all are fried, serve hot or at room temperature.
- Arrange the crispy zucchini slices on a serving plate. Optionally, sprinkle lightly with extra salt or fresh herbs if desired. Serve immediately for maximum crunch.
These fritters aren’t pretty, but they’re real. No fuss, no pretenses. Just zucchini, crispy edges, and a moment of feeling like you’re stealing a piece of summer for yourself, even if it’s the middle of February and you’re pretending.
