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“I was stunned that my husband liked these so much..he is not a "greens" kinda guy. This is a great way to use up some of the summer bounty. I serve this with grilled Greek chicken. Be generous with the fresh herbs.”

Ingredients Nutrition


  1. Place the zucchini in a sieve or colander, salt it lightly and toss to mix.
  2. Let stand for 30 minutes to draw out the excess moisture.
  3. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl.
  4. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste; stir to mix well.
  5. In a deep frying pan over medium-high heat, pour in the oil to a depth of 1/8 inch.
  6. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan.
  7. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side.
  8. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain.
  9. Keep warm until all the fritters are cooked.
  10. Arrange the fritters on a warmed platter and serve hot.

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