I love fritters; both savory and sweet. In the late summer, zucchinis are beautiful and inexpensive at the farmer markets. And if you’re one of the lucky ones with backyard vegetable garden that has zucchini plants, this is a great recipe to use up your produce. These fritters make awesome appetizers, side dish, or even a vegetarian lunch–and I actually also like them as snacks. Since zucchinis are very watery, wringing the shredded vegetables would make sure that you get the water out as much as possible before mixing them with the rest of the ingredients, which in turn make crispier fritters. The cheeses and fresh herbs really make them taste and feel extra special.
Adapted from Martha Stewart Living, August 2011
Ingredients
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 (optional)
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 1-2 tablespoons oil. Scoop mounds (~2 tbsp each) of the zucchini mixture into skillet; flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side.
Transfer fritters to paper towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam if desired.
Yield: 20 fritters, serve 6-8
I’ve never made zucchini fritters but these look wonderful. Can’t wait to try them when all the zuchs are ready to pick.
Thanks Maureen!
I love zucchini fritters! I could easily eat a plateful of them with a side of sour cream. Yours looks so delicious.
Thank you for the nice comment on my blog. I enjoy discovering new blog and will be wondering around now
Sour cream will make a great dipping sauce. Thanks for the visit.
This is one of my favorite ways to use zucchini. I agree that they make a wonderful snack, and a great lunch too.
Thanks for the visit Cathy!
I made these last weekend and they are great. I am serving this sunday for brunch with poached eggs. love your blog!!
Thanks for the visit and comment. I love hearing back from readers’ experience from my recipes.
I do believe that I have found the *BEST* food blog on the net!! Located you from a link last night on Brown Eyed Baker. Am eagerly awaiting further recipes to try. These Zucchini Fritters look, and probably taste, fantastic. They will be a side dish with something soon. Plus, as you stated, you do not have a ‘sweet tooth’ and I don’t either, so the not so sweet desserts will be a plus.
Thank you so much for what you do.
Your kind comment really made my day, or week I should say!! I really appreciate it
I do go through some dessert craving once in a while, but I like them a little bit less sweet than most.
Well, dang. I made these the other day and was cobbling recipes together. It ended up, well a good bit like this. Although, I didn’t use egg. They are fabulous aren’t they. Love your recipe.
Hmm, I should try it without egg. Good idea! Thanks Greg!