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Zucchini Fritters



  • 2 medium zucchini or summer squash (about 8 ounces each), trimmed
  • 1 medium onion, or 1 bunch scallions, or a handful garlic scapes
  • 1/2 cup grated Pecorino Romano or other dry cheese such as sharp cheddar
  • 1/3 cup all-purpose flour
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh oregano or marjoram
  • Coarse salt and freshly ground pepper
  • 2 large eggs, lightly beaten
  • Extra-virgin olive oil, for frying
  • Plain yogurt and apricot jam, for serving


  1. Step 1

    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.

  2. Step 2

    Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.

  3. Step 3

    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.

  4. Step 4

    Transfer fritters to paper-towel-lined plates to drain. Serve with dollops of plain yogurt and apricot jam.

    *Alternatively, these can be served with salsa, greek yogurt, ketchup, mango chutney, etc.
Martha Stewart Living, August 2011
This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Zucchini, Summer Squash, Garlic Scape, Oregano, Parsley, Scallions (Green Onion), Eggs, Marjoram, Parsley,
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