Recipe courtesy of Mary Sue Milliken and Susan Feniger

Zucchini Fritters

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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 2 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
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6 small zucchini, grated


1/2 pound white Turkish cheese or feta, crumbled

1/4 cup finely chopped fresh dill

1/4 cup finely chopped fresh parsley

4 green onions, finely chopped

3 eggs, beaten

1/2 cup flour

Freshly ground black pepper

Oil for frying

Tomato Relish, recipe follows

Tomato Relish:

4 tomatoes, peeled, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 small onion, finely chopped

1 tablespoon olive oil

2 tablespoons red wine vinegar

1 teaspoon dried mint

1 teaspoon paprika

Salt and freshly ground black pepper


  1. Place grated zucchini in a colander, sprinkle with salt and let stand at least 20 minutes, or until it loses its juice. Squeeze dry and place in a large bowl. Add the cheese, dill, parsley, onions, eggs, flour, and pepper and mix well. Adjust the seasonings. If batter is too runny, add a little more flour.
  2. Heat oil in a heavy saucepan. Drop batter by tablespoons into oil and fry until golden brown on all sides but still moist inside, about 2 to 3 minutes. Drain on paper towels and serve warm with Tomato Relish.

Tomato Relish:

  1. Combine all the ingredients in a bowl and mix well. Taste for seasoning. Set aside at room temperature for a few hours, or cover and chill for several days.
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