Zucchini fritters

I’m not always the most creative cook.  More often than not, I make some combination of pasta and/or roasted vegetables (after all, it always hits the spot).


But this weekend I wanted to make something different.  Since D was planning to grill steaks, I pondered over side dishes.


As soon as I came across the idea of zucchini fritters, I knew I had to try it.  I love zucchini, I love all kinds of pancakes and blini… perfect!

After consulting lots of recipes, I came up with a plan.  Two pounds of zucchini (most recipes I found called for just one pound, but I figure it’s the same number of dishes to do either way – might as well make more!), lemon zest and herbs, eggs, and flour.  Sounds easy enough so far…


To start, shred the zucchini – the fastest way is in the Cuisinart, but you could do it by hand if you’re more patient than I am.  Since it’s such a watery vegetable, it benefits from being salted and left to drain for a while in a colander.


Meanwhile, get started chopping.  I used chives and mint for a sort of Greek feel, but you could certainly vary the herbs – parsley or basil if you’re in an Italian mood, or maybe cilantro.  The lemon zest is really wonderful with the zucchini, so do keep it in…

The lemon zest is really important, adding freshness and brightness against the richness of the olive oil the fritters will sizzle in.  Eggs and flour, plus a dash of baking powder, provide structure.


It’s a bit of a hot and messy job to cook the fritters, but it goes quickly, just a few minutes on each side.

Zucchini fritters
2 lb zucchini (4-5 medium)
1 tsp salt
2 eggs
1 tbsp chopped mint
1 tbsp chopped chives
Zest of 1 lemon (about 1 tsp)
3/4 cup flour
1/2 tsp baking powder
Black pepper
Olive oil




Grate zucchini and put into colander.  Sprinkle with salt and leave to drain, 10-15 minutes.  Then squeeze out as much liquid as possible.


Beat eggs in large bowl.  Add zucchini, mint, chives, and lemon zest and stir with fork. Add flour and baking soda, and a few good grinds of fresh black pepper.  Mix thoroughly.

Add olive oil to a large skillet, about 1/2 inch deep, and bring to medium-high heat.


Using a large spoon, add batter in ~1/2 cup spoonfuls (4 at a time).  Press down slightly to flatten.  Cook 3-4 minutes or until bottoms are browned, then flip carefully using metal spatula and a fork to assist.  Cook an additional couple of minutes, until second sides are browned.  Remove fritters to plate covered with paper towels, and repeat with remaining batter.


Serve immediately, or else keep warm in a low oven on a rack.


Makes 12.




Yogurt sauce
1/2 cup Greek yogurt
1 tbsp chopped mint
1 tbsp lemon juice (or adjust to taste)
1/8 tsp salt
Black pepper




Mix ingredients and serve on the side of the fritters.