Zucchini Fritters With Herbs And Cheese

Zucchini Fritters With Herbs And Cheese
Zucchini Fritters With Herbs And Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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