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Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.
Photograph by Antonis Achilleos
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Photo: Zucchini Fritters Recipe
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By mamabee1plus2
on January 03, 2013
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I didn't put anywhere near the amount of salt that it called for so I found the flavor ok buy the texture totally turned my 4 year old and husbands stomach. They couldn't eat it. The zucchini turns really mushy.
By Miss Penk
McAllen, TX
on January 02, 2013
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I added 1 whole red onion and an extra egg to the mixture. I put less salt like all the other reviews advised. It was something different for a change and a hit!
By mtc_6017649
USA
on November 12, 2012
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Wow, I was surprised at how bad these tasted. Not that I am an experienced cook but all the reviews were 4 or 5 stars and the writing in the reviews were favorable. This is just an observation.
I followed the recipe but used half the salt and the fritters were so salty! I may try some of the variations other reviewers suggested to find a recipe that works for me.
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