18/08/2026
Just got this humongous zucchini, and it reminded me of a recipe my Polish grandma used to make. She’d make a simple pancake-style batter and fry zucchini fritters that tasted absolutely amazing.
The trick is making sure the zucchini isn’t too moist, otherwise the batter won’t stick. And don’t cut the slices too thick, or you’ll have to cook them forever in the pan.
The batter is basically like pancake batter, but savory—no sugar, just salt and pepper. You can add whatever seasonings you like.