Martha Stewart - Zucchini Fritters

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2 medium zucchini, trimmed
1 medium onion
1/2c grated pecorino romano cheese
1/3c flour
1/2c finely chopped fresh flat leaf parsley
1tsp finely chopped fresh oregano
salt and pepper
2 lg eggs, lightly beaten
oil for frying
plain yogurt and apricot jam for serving
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. Mix together zucchini, onion, cheese, flour, and herbs. Season with 1 tsp salt and 1/4tsp pepper. Stir in eggs just before frying.
3. Heat a medium skillet over medium high heat. Working in batches, coat skillet with 1-2 Tbs oil. Scoop 2Tbs mounds of the zucchini mixture into the skillet. Flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side.
4. Transfer fritters to paper-towel lined plates to drain. Serve with dollops of plain yogurt and apricot jam.
6-8 servings

Janice Cook

Member since Jan 2010

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