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Gallery Zucchini Fritters Recipe Summary prep: 25 mins total: 25 mins Servings: 8 Yield: Makes about 20

Ingredients Ingredient Checklist 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

Gallery Zucchini Fritters

Recipe Summary prep: 25 mins total: 25 mins Servings: 8 Yield: Makes about 20

Zucchini Fritters

Zucchini Fritters

Zucchini Fritters

Recipe Summary prep: 25 mins total: 25 mins Servings: 8 Yield: Makes about 20

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 8 Yield: Makes about 20

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 8

Yield: Makes about 20

8

Makes about 20

Ingredients

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

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.

Reviews (3)

 Add Rating & Review     69 Ratings   5 star values:        22    4 star values:        19    3 star values:        13    2 star values:        11    1 star values:        4

Reviews (3)

Add Rating & Review     69 Ratings   5 star values:        22    4 star values:        19    3 star values:        13    2 star values:        11    1 star values:        4

Add Rating & Review

69 Ratings 5 star values: 22 4 star values: 19 3 star values: 13 2 star values: 11 1 star values: 4

69 Ratings 5 star values: 22 4 star values: 19 3 star values: 13 2 star values: 11 1 star values: 4

69 Ratings 5 star values: 22 4 star values: 19 3 star values: 13 2 star values: 11 1 star values: 4

  • 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       08/23/2017   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.  

Martha Stewart Member     Rating: Unrated       07/12/2016   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!  

Martha Stewart Member     Rating: Unrated       10/07/2013   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.

    Martha Stewart Member

    Rating: 5 stars 08/23/2017

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.

Rating: 5 stars

Rating: Unrated 07/12/2016

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!

Rating: Unrated

Rating: Unrated 10/07/2013

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.

All Reviews for Zucchini Fritters

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Zucchini Fritters

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest