• 30servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups coarsely grated zucchini

  2. 2 teaspoons coarse sea salt

  3. 1 cup chopped scallion

  4. 1 cup chopped fresh flat-leaf parsley

  5. 1/2 cup chopped fresh mint

  6. 1 tablespoon dried oregano (preferably Greek), crumbled

  7. 1 cup cornstarch

  8. 1 cup grated kefalotíri or Pecorino cheese

  9. About 2 cups safflower oil

  10. About 2 cups olive oil

  11. Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Instructions Jump to Ingredients ↑

  1. Make zucchini batter:

  2. Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.

  3. Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

  4. Fry fritters:

  5. Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.

  6. Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.

  7. Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.


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