Food & Cooking Recipes Appetizers Zucchini Fritters 3.6 (69) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 8 Yield: 20 The fresh herbs give these tiny zucchini fritters a beautiful earthiness. Serve them as an appetizer, for brunch, or as a light lunch. Ingredients 2 medium zucchini (about 8 ounces each), trimmed 1 medium onion ½ cup grated Pecorino Romano cheese (1 ounce) ⅓ cup all-purpose flour ½ 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 Directions 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. Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying. 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. Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam. Rate it Print