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Tahini Zucchini Fritters

I’ve grown pretty fond of zucchini over the years. Growing up, I never really cared for it. Now, I happen to love it! And it’s very easy to find. It’s peak season for zucchini, and they’re everywhere! This recipe is a great way to incorporate a vegetable that you normally wouldn’t eat, and turn it into something delicious! Like Tahini zucchini fritters! 

These fritters are deliciously spiced with cumin and crushed red pepper. I like to pan fry them in a little oil, until they are crispy and golden brown. Tahini zucchini fritters are the perfect summer appetizer! 

I use a good old cheese grater to grate the zucchini. I add the shreds into a mixing bowl with a teaspoon of kosher salt. This helps release their water. Zucchini has a high water content and this step is important to ensure your fritters aren’t soggy. 

How to make tahini zucchini fritters

  1. Grate your zucchini 
  2. Transfer to a bowl and add a tsp of salt. Mix to combine. Let it sit for 10-15 minutes to remove most of their water.
  3. Tightly wrap the zucchini inside a cheese cloth or muslin cloth into a tight ball. Squeeze out as much water as you can.
  4. Transfer the zucchini to a bowl, add in egg, tahini, grated onion, garlic, chopped scallions, flour mixture, and spices.
  5. Using a 1/4 cup measuring cup, scoop out the zucchini batter and fry them in a skillet until golden brown on each side.

Using a cheese cloth or muslin, tightly wrap the zucchini in a tight ball. Squeeze out as much water as you can. They will release a lot. I usually get 2-3 cups of water out.

These delicious fritters can be topped with a spiced yogurt or sour cream. They are also yummy with a drizzle of tahini. This recipes makes about 8-10 fritters.

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Tahini Zucchini Fritters

Yummy tahini zucchini fritters are deliciously spiced with cumin and crushed red pepper and pan-fried until they are crispy and golden brown.
Course Appetizer
Cuisine American
Keyword Summer, Tahini, Zucchini
Prep Time 20 minutes
Cook Time 6 minutes
Servings 4
Author Leona G.

Equipment

  • 10-12 inch Cast-Iron Skillet
  • Cooling Rack
  • Mixing Bowls
  • Cheese Grater

Ingredients

  • 2 medium zucchinis
  • 2 tbsp Grape seed oil or vegetable oil
  • 2 tsp kosher salt
  • 1 egg
  • 3 tbsp tahini
  • cup grated parmigiano-reggiano cheese
  • 2 tbsp grated onion
  • 2 cloves grated garlic
  • ¼ cup chopped scallion
  • 1 tsp cumin
  • 1 tsp crushed red pepper
  • ½ tsp black pepper
  • ¼ cup flour
  • 2 tbsp corn flour
  • 2 tbsp corn starch

Instructions

  • Wash and cut the tops and ends off of your zucchini. Grate them into shreds using a cheese grater. Place them into a mixing bowl with 1 tsp of salt. Let this mixture sit for 10-15 minutes.
  • Transfer the zucchini into a cheese cloth or muslin cloth and wrap it tightly into a ball. Squeeze out as much water as you can.
  • Add the drained zucchini into a bowl and add the rest of the ingredients, except the oil.
  • Heat up your skillet on medium heat with 2 tbsp of oil. Using a 1/4 cup measuring cup, scoop out the mixture and fry them until golden brown. About 3 minutes on each side. Make sure to flatten them a bit with a spatula once you place them into the pan.
  • Transfer them to a cooling rack to drain any excess oil. Top with spiced yogurt, sour cream or tahini. Enjoy!

Notes

  • Zucchini’s have a very high water content, so make sure not to skip the first step. It will insure you get crispy fritters that aren’t soggy.
  • If you don’t have a 1/4 cup measuring cup, use a spoon to measure out 2 spoonfuls and flatten them a bit when pan frying.

More recipes to try…

Eggplant Sandwiches with Roasted Tomatoes

Green Chili Chickpeas

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