Village-Style Zucchini Fritters

You do not need to peel the zucchini, but you must peel the potato for use in this recipe.

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 6


  • 1 medium zucchini, shredded
  • 1 medium potato, shredded
  • 1⁄2 medium white onion, peeled and minced
  • 1⁄2 cup vegetable oil
  • 2 large eggs
  • 2 Tbsp. chopped mint leaves
  • 1 Tbsp. dried oregano
  • 1 clove garlic, peeled and minced
  • 1 Tbsp. extra-virgin olive oil
  • 1⁄2 cup dried breadcrumbs
  • 2 Tbsp. all-purpose flour
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄2 tsp. baking soda


  • In large bowl, combine zucchini, potato, and onion.
  • Heat vegetable oil in a large skillet over medium heat.
  • Beat eggs well; add to mixing bowl along with mint, oregano, garlic, olive oil, bread crumbs, flour, salt, pepper, and baking soda. Mix well, until thick batter-like consistency is achieved.
  • Using a large spoon, add portions of mixture to hot oil in small clumps, making sure to form them as small pancakes. Cook about 3 to 4 minutes on one side; carefully turn with small spatula or large fork and cook on other side and cook for another 3–4 minutes.
  • Remove from pan when golden brown; set aside on paper towels to drain.