Zucchini, Leek & Green Onion Fritters

Mild-flavor zucchini—the secret to the moist and creamy insides of these savory fritters—gets a boost from Parmesan cheese, sweet leeks and slightly pungent and peppery green onions. Spoon a little lemon and garlic crema on the hot, crisp fritters for cool contrast.

Makes 4 servings


  • ¼ cup sour cream
  • Zest and juice from ½ lemon
  • 1 clove garlic, minced
  • Salt and ground black pepper
  • 1 small zucchini, coarsely grated
  • 1 tsp salt, plus additional to taste
  • 1 large egg, lightly beaten
  • 2 green onions, chopped
  • 1 small leek, white and light green parts only, chopped
  • ¼ cup all-purpose flour
  • 2 tbsp grated fresh Parmesan cheese
  • ½ tsp baking powder
  • ½ tsp ground black pepper
  • 3 tbsp canola oil, plus additional if needed
  • Microgreens, for garnish
  • Radishes, for garnish


  1. For crema, in a small bowl stir together sour cream, lemon zest and juice and garlic. Season to taste with salt and black pepper. Cover and refrigerate.
  2. For fritters, place zucchini in a colander. Place colander on a plate to catch juices. Sprinkle zucchini with 1 teaspoon salt and gently toss to combine; let stand for 10 minutes. Transfer zucchini to a clean dish towel; use towel to squeeze zucchini dry.
  3. In a large bowl combine beaten egg, green onions, leek and drained zucchini. In small bowl whisk together flour, Parmesan cheese, baking powder and black pepper. Add flour mixture to zucchini mixture; stir until combined.
  4. Heat 3 tablespoons canola oil in a large cast-iron skillet over medium-high heat. Drop heaping tablespoonfuls of batter into hot oil. Spread mixture, if necessary. Cook for 4 to 6 minutes or until golden, turning halfway through. Drain fritters on paper towels. Season fritters to taste with additional salt.
  5. Garnish fritters with microgreens and radishes, if desired. Serve with crema.

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