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Zucchini Fritters with Apricot Jam

Recipe type: Appetizer



Medium Zucchini (or one large)
Medium Onion
1⁄2 cup
Fresh Pecorino Cheese (grated)
1 cup
All Purpose Flour
1 cup
Panko Bread Crumbs
1⁄2 cup
Fresh Chervil (finely chopped)
1 teaspoon
Fresh Thyme (finely chopped)
Salt & Pepper (to taste)
Large Eggs
Extra Virgin Olive Oil (for frying)
1⁄2 cup
Apricot Preserve


Grate zucchini and onion on the large holes of a box grater, then squeeze dry using paper towels to remove excess moisture. Mix together zucchini, onion, cheese, flour, and herbs. Next, season with salt and pepper. Beat eggs in a small bowl and pour into the mixtures just before you are about to fry the fritters. Working in batches, heat 1” of oil in a medium skillet over medium-high heat. Form zucchini mixture into mounts, using about 3 tablespoons of the mixture. Place mounds onto heated skillet and then flatten slightly using a spatula. Cook until golden brown and cooked through, 2-3 minutes per side. Transfer fritters to paper towel-lined plates. Serve warm with a side of apricot preserves.