April 3, 2012 • Category: Eggs/Dairy/Cheese
A great way to use some leftover zucchini; in Lebanon, these fritters are made with the zucchini pulp leftover after they have been cored for stuffing. Simply grate or shred the zucchini in a food processor, add a bit of grated onion, garlic paste and lots of chopped herbs and fry them in olive oil for a few minutes on each side.
A frequent site in the Lebanese mountains, these remnant of houses were made with local stones.
- 2 cups of grated zucchini or zucchini pulp
- 1 cup of chopped parsley (or mixture of herbs)
- 1 white onion, chopped
- 4 large eggs
- salt, pepper, to taste
- 3 cloves of garlic mashed with a dash of salt (or to taste)
- olive oil as needed (or use vegetable oil)
These were made using uncooked zucchini pulp and onions; another method is to fry the onion and zucchini in a little olive oil until the mixture is cooked and dry. Cool the mixture a few minutes, then add the eggs, herbs and garlic and fry again.
- In a large bowl, beat the eggs and add the shredded zucchini, parsley, chopped onion and mashed garlic; season to taste.
- Heat a generous amount of oil in a large skillet and drop small (about 1/4 cup) ladles of the mixture in the hot oil; fry on both sides and serve warm or at room temperature.
NOTE: These can also be made by cooking the shredded zucchini first in a skillet with a little oil and garlic; the onions can also be fried previously and added to the mixture.
26 Comments • Comments Feed
looks delicious and simple to make, that’s why we keep coming back 😉
On April 3, 2012 at 10:03 pm
Lovely fritters! Very healthy too.
On April 3, 2012 at 11:31 pm
the indolent cook says:
Looks flavorful, and I like that it is made with leftover zucchini so that none goes to waste!
On April 4, 2012 at 12:10 am
Post marked this one it looks good. Soon be courgette time if the weather holds for the garden. Diane
On April 4, 2012 at 2:30 am
I love zucchini fritters. I make them often, they’re very common in Greek cuisine as well.
Great presentation Joumana!
On April 4, 2012 at 3:33 am
Nuts about food says:
I can just imagine eating this piping hot, just out of the pan. Salty, garlicy… I think I will start making stuffed zucchini more often now!!
On April 4, 2012 at 4:28 am
Belinda @zomppa says:
So tasty (and gorgeous). Amazing how the foundations of old homes still last – you wonder what “new” houses are made with!
On April 4, 2012 at 5:44 am
Dear Joumana – You save my life! I have been looking for just the thing for our picnic next weekend at a historical estate in DC and this will be perfect + its low carb which makes me want to hug you! I am still trying to lose my birthday weight..ugh….
chow! Devaki @ weavethousandflavors
PS – Will keep you posted on how these turn out!
On April 4, 2012 at 8:03 am
Gorgeous…one of fave snacks, meze or appetizer offerings.
On April 4, 2012 at 8:36 am
I’m going to have to try this – my mother uses flour… I love that you don’t have to use flour! 🙂
I also wanted to share a recipe with you that I have been searching for
– I finally found it! I’ve never had it stuffed with the cheese but it looks great.
The version I’ve tasted has sesame seeds sprinkled on top… this is soooo yummy! It’s called Khaliat Nahal (bee’s hive in Arabic). The post is by Sadaf Afshan.
Hope you enjoy! and thanks again for all your wonderful recipes that I continue to share with my family and they all love!
On April 4, 2012 at 9:07 am
@Liz: You are so kind to share this link with me. I cant wait to try it! Thanks so much!
On April 4, 2012 at 11:53 am
Culinaire Amoula says:
De délicieux beignets très appétissants et simple à faire, jolie présentation comme d’habitude!! Bravooo et Bonne soirée!!
On April 4, 2012 at 10:32 am
Finally, found a recipe for this. We recently ate these zucchini fritters at a restaurant and loved it. I cannot believe this is such an easy recipe. Will make it soon and let you know how it turned out.
Thanks for it.
On April 4, 2012 at 8:24 pm
Momma Lucy says:
Just made these for dinner. So many memory’s it brings back to me. I added a Yellow Chile Pepper . Next time I’ll try adding some fresh Ginger to give it an added Twist. Take a peak at my Face Book Page I included a picture.
You always make me Smile 🙂
On April 4, 2012 at 8:32 pm
Banana Wonder says:
MMmmm what delicious looking fritters. Yours looks so perfect and consistent… a sign of a pro cook!
On April 5, 2012 at 12:22 am
Zucchini is going to be taking over before we know it and I am so excited to make these once it does!
On April 5, 2012 at 5:33 am
Great looking fritters, fantastic..
On April 5, 2012 at 6:36 am
We love them and called”mücver” in Türkish. We also use the peel of zucchini.
They look delicious.
On April 5, 2012 at 7:20 am
Fritters are my very favorite way to use zucchini! I always welcome the late summer crop just for theses.
On April 5, 2012 at 4:44 pm
I love zucchini fritters and yours look scrumptious with all those herbs tucked in!
On April 6, 2012 at 10:36 pm
Hi again Joumana,
I often cook stuffed zucchini and I never throw the leftover, I make your recipe, but i just add a sprinkle of flour and bake it in the oven.
On January 9, 2015 at 6:28 am
@suad: Great idea! and much easier than pan-frying them (less cleaning-up to do!)
On January 9, 2015 at 3:42 pm
Robert W Easton says:
When we lived in Beirut, our (Syrian) housekeeper would leave a batch of these on the counter for me to discover when I came home from school. Although I eventually did get to watch and learn, it’s good to have a recipe. Thanks!
On February 19, 2018 at 10:06 pm
Joumana Accad says:
@Robert W Easton Thanks for sharing this! 🙂
On February 22, 2018 at 5:38 am