Zucchini Fritters

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Zucchini Fritters
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 6
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Fry up some of these delicious fritters made with fresh zucchini and beer.
By Becky Rosenthal
Created Aug 7, 2013


  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter, melted, cooled
  • 2 egg yolks, beaten
  • 3/4 cup flat beer
  • 2 medium zucchini, cut into sticks (about 2 cups)
  • Additional salt
  • 2 egg whites
  • Vegetable oil for frying
  • Salt and pepper
Make With
Make With
Gold Medal Flour


  • 1
    In medium bowl, beat flour, 1 teaspoon salt, 1/4 teaspoon pepper, the butter and egg yolks with whisk. Gradually add beer, stirring until combined. Cover; refrigerate at least 2 hours.
  • 2
    Sprinkle zucchini sticks with additional salt; place in colander. Let stand 1 hour.
  • 3
    Wash and dry zucchini sticks. Immediately before using batter, beat egg whites in small bowl with electric mixer on high speed until stiff. Fold into batter.
  • 4
    In deep 3-quart saucepan, heat vegetable oil to 375°F. Dip each zucchini stick into batter; place in hot oil. (Do not fry too many pieces at a time.) Fry 2 to 3 minutes or until nicely browned. Remove from oil; drain on paper towel. Sprinkle with salt and pepper. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Refrigerate batter for two hours for the best coating on the zucchini.
  • tip 2
    Dry the zucchini to help the batter stick to the vegetable.
  • tip 3
    If you don't have flat beer, you can make it flat by pouring it back and forth between two cups (about 5 to 10 times).


Nutrition Facts are not available for this recipe
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