Zucchini Fritters
The fresh herbs give these tiny zucchini fritters a beautiful earthiness. Serve them as an appetizer, for brunch, or as a light lunch.
Martha Stewart Living, August 2011
69 Ratings
- 5 star values: 22
- 4 star values: 19
- 3 star values: 13
- 2 star values: 11
- 1 star values: 4
Martha Stewart Member
Rating: 5 stars
My husband and I loved this recipe. I prepared the onion and zucchini in a food processor, wrapped it in a dish towel and wrung out all the moisture. Then I sauteed the vegetables before mixing it with the other ingredients. (My stomach cannot handle onion and zucchini that is not well cooked.) Substituted 1/2 teaspon of dried oregano for the fresh. Followed the rest of the directions as listed. Fried them in an electric fry pan. Made seven 4-inch round pancakes (1/4 cup batter per pancake). They very crisp and delicious. We ate them all. I liked the yogurt and apricot jam topping. My husband thought they were great without.
Martha Stewart Member
Rating: Unrated
I read the review about it being mushy. I dug out my aunt's rice strainer and used it to reduce the moisture in both the zucchini and the onion. I added some frozen corn for texture and coriander for taste. It reminded me of an Indian meal. Yummy!
Martha Stewart Member
Rating: Unrated
I followed the recipe exactly but something went wrong. I expected these to be somewhat dry, like a potato pancake, but they were very, very soggy and mushy. They were just gross.
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