Zucchini Fritters

Featured in the Honolulu Star-Advertiser on February 10, 2016.



Zucchini Fritters

  • 1/2 cup finely crumbled cornbread
  • 1/4 cup all-purpose flour
  • 2 teaspoons loosely packed lemon zest
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup peanut oil
  • 3 medium zucchini (about 1 1/2 pounds), coarsely shredded and excess liquid squeezed out with paper towel
  • 1 tablespoon olive oil
  • 1 tablespoon drained capers
  • 1 tablespoon fresh Meyer lemon juice
  • 1 (8-ounce) tub fresh small mozzarella cheese balls, drained
  • 1/2 cup coarsely chopped assorted fresh herbs (such as parsley, basil, and mint)


Stir together first 7 ingredients in a medium bowl. Heat peanut oil in a large nonstick skillet over medium heat. Stir together zucchini and cornbread mixture. Using a 1/4 cup measure, drop 4-5 firmly packed scoops zucchini mixture into hot oil; press lightly to flatten. Cook 3-4 minutes on each side or until golden brown. Drain oil on paper towels. Repeat with remaining zucchini mixture. Stir together olive oil, capers and lemon juice; toss with mozzarella and herbs. Top fritters with herb mixture before serving. Makes 4 servings.

Approximate Nutrient Analysis per serving:
450 calories, 32 g fat, 10 g saturated fat, 85 mg cholesterol, 1100 mg sodium, 24 g carbohydrate, 3 g fiber, 8 g sugar, 19 g protein


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