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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.


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


  • 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


  • 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!


  • 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.