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Zucchini Fritters With Herbs And Cheese


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  • 5 zucchini - (abt 1 1/4 lbs total) grated
  • 1 cup finely-chopped red onion
  • 1 1/2 teaspoons salt
  • 1 cup chopped fresh Italian parsley
  • 1 cup freshly-grated pecorino Romano cheese (abt 3 oz)
  • 1 cup toasted whole wheat breadcrumbs - (scant)
  • 2 large eggs lightly beaten
  • 1/2 cup chopped fresh mint
  • 1 tablespoon dried oregano
  • Vegetable oil for frying
  • 1 cup plain yogurt


Servings 6


Step 1

Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.

Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350 degrees.

Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total.

Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.

This recipe yields 6 to 8 servings.

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