Cooking/ Recipes

Hatch Chile Season: Zucchini Fritters w/ Roasted Green Chile

The gas burners are just flaming on under tumbling piles of green chiles and already I’m in overdrive. Every year as chile season rolls around, it’s a new challenge. What can I put green chile in this year? My first answer this year: Zucchini Green Chile Fritters.

zucchini fritters

If you’ve got a garden, or a neighbor with a green thumb, zucchini is probably coming out of your ears by now. Our summers over the last few years haven’t been consistently warm enough for peppers or squash, so ours are coming from the farmers market, where at the moment the medium-sized guys are going for about a $1.00 a lb. Over the next few weeks, I expect it’ll get even cheaper as the squash turn into baseball bats.

Wolf was down in California over the weekend doing the Alcatraz swim/run, so these turned into dinner for me on Saturday night. Not one to let that much oil get just one use, I made a second batch when he got back on Sunday.  I might just be making these all week until the zucchini runs out.

They don’t need it, but if you’re looking for a dip for these fritters, you could easily do a quick Greek yogurt dip with lemon and cotija cheese mixed in.

Looking for a chile roasting event in your area? We’re keeping a running tally of events here.

Zucchini Fritters w/ Roasted Green Chile

Print Recipe
Serves: 12 small fritters


  • 1 lb. green zucchini, grated in a food processor*
  • 2 t. kosher salt
  • 1 medium red onion, grated in a food processor *(~ ½ c.)
  • 2 Hatch or Anaheim chiles, roasted, peeled and seeded, diced finely
  • ½ c. fine bread crumbs
  • ~¼ c. Italian parsley & cilantro, minced
  • 2 pinches kosher salt
  • 1 egg, lightly beaten
  • canola or vegetable oil for frying



Put the grated zucchini in a strainer over a bowl and mix in 2 t. kosher salt. Weigh the zucchini down with a large can and let sit for 30 minutes. Discard the zucchini water. Put the zucchini and onion into a tea towel and wring out as much of the remaining moisture as you can.


In a medium bowl, combine zucchini, onion, green chiles, bread crumbs, Italian parsley and cilantro. Add the beaten egg and season with salt.


Heat canola oil in a heavy skillet (cast iron, if you have it) over medium heat. Depending on the size of your skillet, it’ll be between ¼ and a ½ an inch of oil. Test the oil for readiness with a little piece of a fritter mixture. If it bubbles rapidly, you’re good to go.


Roll the fritters into ping pong ball sized balls, about 1 ½ inches, and press into small patties. Fry in the hot oil until golden brown, about 3-4 minutes per side. Drain the fritters on a paper towel covered plate.


*Grating the zucchini and onion in a food processor produces longer strands than using a standard box grater.




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