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Meatless All Day
These fritters are light, tender, and packed with flavor. If you prefer, use Parmigiano-Reggiano instead of pecorino. The former, made with cow’s milk, is nuttier and sweeter; the latter, made from sheep’s milk, is a bit saltier and tangier.

Serves 4; makes about 18 fritters

Serving Suggestions: Serve these Italian-inspired, easy-to-prepare fritters alongside a salad of watermelon, tomato, cucumber, olives, and feta. For dessert, offer vanilla gelato sprinkled with freshly grated lemon zest.

Posted by GMC Group Published See GMC Group's 304 projects » © 2023 Dina Cheney / GMC Publications · Reproduced with permission. · Recipe from Meatless All Day by Dina Cheney, published by The Taunton Press in 2014. Photography by Kate Sears © 2014.
  • Step 1

    Spoon the grated zucchini onto a clean kitchen towel and gather up into a bundle. Squeeze well over the sink to remove any excess liquid. Transfer the drained zucchini to a large bowl and stir in the cheese, parsley, mint, lemon zest, and beaten eggs. In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Add to the zucchini mixture, and mix well.

  • Step 2

    Heat 1⁄4 cup oil in a 10-inch, heavy, nonstick sauté pan over medium-high heat. When hot, use an ice cream scoop to dollop roughly 5 mounds of batter onto the hot oil. Pan- fry, pressing down a bit to flatten, until the first side is golden brown, 3 to 4 minutes. Use a spatula to carefully flip and cook the other side until it is also golden brown, about another 3 minutes. Transfer to a paper towel–lined baking sheet. Repeat with the remaining batter, using the remaining 2 tablespoons of oil when the pan goes dry. Serve the fritters immediately with Greek yogurt.

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