Appetizer · Snack
Milk-Batter Zucchini Fritters
Cut the zucchini evenly, dry it well and cook one test piece before frying the rest. The oil temperature and a thin, even coating help the batter cook without leaving a wet center.
- Yield
- 4 snack portions
- Cuisine
- Contemporary
Bring it to the table
Keep water away from hot oil
Dry the zucchini and utensils thoroughly. Use a heavy pot with plenty of headroom, and lower pieces into the oil carefully without dropping them.
At the table
Serve promptly while the coating is crisp, with a separately prepared dipping sauce if desired.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 250 g zucchini
- 50 g all-purpose flour — plus a little extra for dusting
- 50 g cornstarch
- 4 g baking powder — not baking soda
- 102 g cold milk — plus a little only if needed to thin the batter
- 1 g salt
- 1 pinch ground black pepper
- neutral frying oil — enough for about 1 1/2 inches in a deep heavy pot; do not fill the pot above one-third
A few useful notes.
This home version uses baking powder, not the separate baking-soda dry mix.
These instructions cover thin zucchini slices, not soft-shell crab, raw seafood or cheese.
Four snack portions are a serving suggestion.
Never leave hot frying oil unattended.
The cooking plan
How to make Milk-Batter Zucchini Fritters.
Wash and dry the zucchini thoroughly, then cut into even slices about 1/4 inch thick. Pat dry again. Set a draining rack over a tray.
Whisk the measured flour, cornstarch, baking powder, salt and pepper together. Stir in the cold milk just until combined. If necessary, add a little extra milk until the batter coats a slice without sitting on it in a thick lump.
Heat the oil in a deep heavy pot to 350°F, using a frying thermometer. Leave ample headroom and keep the pot no more than one-third full. Keep water away from the hot oil.
Lightly dust a dry zucchini slice with flour, shake off excess and dip in batter. Let excess drip away, then lower carefully into the oil. Fry, turning as needed, until golden and the coating is fully cooked. Let the test piece cool briefly, then cut it to confirm a tender vegetable and no wet batter inside.
Adjust the heat or coating thickness after the test. Coat and fry the remaining slices in small batches without crowding, allowing the oil to return to temperature between batches. Lift onto the rack to drain and serve promptly.
Discard leftover batter after cooking. Cool leftover fritters and refrigerate within 2 hours at 40°F or below; use within 3–4 days and reheat to 165°F, noting that the coating softens during storage.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Milk-Batter Zucchini Fritters
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Ingredients
- 250 g zucchini
50 g all-purpose flour plus a little extra for dusting- 50 g cornstarch
- 4 g baking powder not baking soda
- 102 g cold milk plus a little only if needed to thin the batter
- 1 g salt
- 1 pinch ground black pepper
- neutral frying oil enough for about 1 1/2 inches in a deep heavy pot; do not fill the pot above one-third
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Wash and dry the zucchini thoroughly, then cut into even slices about 1/4 inch thick. Pat dry again. Set a draining rack over a tray.
- Whisk the measured flour, cornstarch, baking powder, salt and pepper together. Stir in the cold milk just until combined. If necessary, add a little extra milk until the batter coats a slice without sitting on it in a thick lump.
- Heat the oil in a deep heavy pot to 350°F, using a frying thermometer. Leave ample headroom and keep the pot no more than one-third full. Keep water away from the hot oil.
- Lightly dust a dry zucchini slice with flour, shake off excess and dip in batter. Let excess drip away, then lower carefully into the oil. Fry, turning as needed, until golden and the coating is fully cooked. Let the test piece cool briefly, then cut it to confirm a tender vegetable and no wet batter inside.
- Adjust the heat or coating thickness after the test. Coat and fry the remaining slices in small batches without crowding, allowing the oil to return to temperature between batches. Lift onto the rack to drain and serve promptly.
- Discard leftover batter after cooking. Cool leftover fritters and refrigerate within 2 hours at 40°F or below; use within 3–4 days and reheat to 165°F, noting that the coating softens during storage.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Can I use the same cooking directions for soft-shell crab?
No. This page covers thin zucchini slices; seafood requires its own preparation and doneness instructions.
Is baking soda the same as baking powder?
No. Use the baking powder listed for this version.
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