Zucchini Fritters

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Some people like to add cinnamon to this particular ejjeh, a summertime favorite when zucchini are in season.

4 to 6 servings



Total Timeunder 30 minutes

Kid FriendlyYes

OccasionBuffet, Cocktail Party, Family Get-together

Recipe Courseappetizer, hors d'oeuvre, side dish

Dietary Considerationdiabetic, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturesavory, spiced


  • 3 zucchini or yellow squash, coarsely grated (shredding disc of food processor may be used)
  • 4 eggs, beaten
  • 2 onions, finely chopped (about 1 cup)
  • 1 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup vegetable oil


To extract water from the zucchini, place it in a colander and press it down against the perforated surface.

Combine the zucchini, eggs, onions, allspice, salt, and cinnamon, if desired, in a medium mixing bowl. Mix well.

Heat the vegetable oil in a skillet over medium heat. When the oil sizzles upon contact with a droplet of water, drop 1 tablespoon of the egg batter into the pan. Flatten the mound of batter slightly with the back of a spoon. Continue adding as many mounds of the batter as the skillet will allow. Fry for 2 minutes, or until golden, turning once. Drain the fritters on paper towels. Repeat this process with the remaining batter, and if necessary, add more oil.



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Rather than number of zucchini--how about weight or volume?? That would help --as we know squash can be tiny or baseball bats!!!

wow, would be great if these recipes actually worked ...


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