Zucchini Fritters

21 Dec

Being from the South, I grew up with a lot of fried foods. Like, a LOT. To this day, I never object to at least one fried item per meal. It’s surely not healthy for every meal . . . but I still won’t say no. Made with hummus, these zucchini fritters are as healthy as they can be, considering they’re fried. Also, by calling something a ‘fritter’ adds a little quaintness to it, right? Makes it at least seem a little healthier? Or maybe not.

I wonder if ‘fritter’ is a more regional term . . . I feel like in North Carolina, these are more likely called zucchini patties. Fritter to me is more of a term used by people from outside the south, or in more higher-end restaurants, to give fried foods a little quaint homey-ness? I’m probably way off base, but I just didn’t grow up hearing foods called ‘fritter’ very much. Reminds me of the word ‘critter’ – wonder if ‘fritter’ comes from a blend of ‘fried’ and ‘critter’? Now THAT sounds like some back woods, Granny-from-The-Beverly-Hillbillies-type of of food. Ahh, word origins.

These patties fritters were actually really fun to try. Hummus is used as the combining agent for this recipe – which I got from TastyKitchen.com. I’ve never used hummus like this before and it came out really well. I’ll definitely be using it in more ways like this. The flavor also pops from using Italian seasoning, and the chickpea hummus gives it substance and keeps it hearty.

Grazing in The City - Zucchini Fritters

Folding in the hummus

Super delicious, zesty and hearty, this is a great side dish for most meals.

Grazing in The City - Zucchini Fritters

Grazing in The City - Zucchini Fritters


  • 1-2 cups grated zucchini
  • ½ cups grated or finely chopped onion
  • ⅓ cups flour
  • 1 Tablespoon Italian seasoning
  • 1 tsp paprika
  • 1tsp garlic powder (optional)
  • Salt And Pepper
  • ¾ cups Hummus
  • 1 teaspoon Olive Oil


In a small bowl, combine the grated zucchini and onion, flour, italian seasoning, paprika, garlic powder, salt and pepper. Fold in hummus until just combined. Coat a frying pan with olive oil and heat on medium. Form your patties from the zucchini mixture and cook on each side for about 2-4 minutes, depending on how crispy you want it. I cooked closer to 4 minutes, but you might go less if the oil isn’t quite as hot.


4 Responses to “Zucchini Fritters”

  1. Eva Taylor December 22, 2011 at 8:30 am #

    I’ve always wondered about the logic of deep frying in the south; its so hot and humid, why choose such a heavy cooking method? We don’t eat a lot of fried food, but these do look delicious, Bill. I might try it but I think I will oven bake mine. Would you serve them with some aioli or sour cream?

    • billpeeler December 23, 2011 at 2:03 pm #

      I think aioli would be delicious with these – great idea!

  2. Eva Taylor December 24, 2011 at 9:07 am #

    Hi Bill
    I have just received the Versatile Blogger Award again and I am nominating you as a recipient. Congratulations!

    • billpeeler December 27, 2011 at 9:58 am #

      I’m just now back from Christmas holiday and catching up. Thank you so much for this, Eva!

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