Pumpkin Or Zucchini Fritters Recipe

An easy side dish perfect for summer or fall.

1 small pumpkin or 3 small zucchini, about 1 lb., grated
1/2 tsp salt
2 potatoes, 1/2 lb., peeled
4 garlic cloves, minced
4 scallions, chopped, both white and green
1 cup feta cheese, crumbled
1/4 cup fresh breadcrumbs
1/4 cup each fresh mint and basil, chopped
1 egg
Olive oil for greasing


Step 1: Place the grated zucchini in a colander. Add the salt and set aside for 15 minutes.

Step 2: Squeeze the excess moisture from the zucchini with your hands and place in a medium-sized bowl.

Step 3: Parboil the potatoes for 10 minutes in a large pot of boiling water. Drain and set aside to cool.

Step 4: Coarsely grate the parboiled potatoes over the bowl with the zucchini.

Step 5: Add the remaining ingredients to the bowl and use your hands to mix the ingredients together.

Step 6: Shape the zucchini mixture into patties and use a brush to lightly grease each side of the patty with olive oil.

Step 7: Place the patties on a baking sheet and place in the upper third of a preheated 425°F oven for 15 minutes until golden brown. Flip and bake for another 10 minutes. Serve warm.

Make Ahead: The zucchini patties can be prepared and refrigerated on the morning of serving day until ready to bake.

Tip: Make your own breadcrumbs for this recipe by placing a slice of bread in a food processor.

Makes 16 fritters

Reprinted with permission from Betty, Eleni and Samantha Bakopoulos' Three Sisters Around the Greek Table (2009 Adelfes).

Photo Three Sisters Around The Greek Table Cookbook


Betty, Eleni and Samantha Bakopoulos