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

Source: Martha Stewart Living, August 2011
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67
  • tinaander9894616
    23 AUG, 2017
    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.
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  • MS112572101
    12 JUL, 2016
    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!
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  • NoAdditives
    7 OCT, 2013
    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.
    Reply

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