Under 30 Minutes

Zucchini Fritters

The fresh herbs give these tiny fritters a beautiful earthiness. Serve them as an appetizer, for brunch, or as a light lunch.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes about 20
Zucchini Fritters

Source: Martha Stewart Living, August 2011


  • 2 medium zucchini (about 8 ounces each), trimmed
  • 1 medium onion
  • 1/2 cup grated Pecorino Romano cheese (1 ounce)
  • 1/3 cup all-purpose flour
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh oregano
  • Coarse salt and freshly ground pepper
  • 2 large eggs, lightly beaten
  • Extra-virgin olive oil, for frying
  • Plain yogurt and apricot jam, for serving


  1. Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion.

  2. Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.

  3. Heat a medium skillet over medium-high heat. Working in batches, coat skillet with 1 to 2 tablespoons oil. Scoop mounds (2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2 to 3 minutes per side.

  4. Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam.


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