A great way to use some leftover zucchini; in Lebanon, these fritters are made with the zucchini pulp leftover after they have been cored for stuffing. Simply grate or shred the zucchini in a food processor, add a bit of grated onion, garlic paste and lots of chopped herbs and fry them in olive oil for a few minutes on each side.

Zucchini fritters

A frequent site in the Lebanese mountains, these remnant of  houses were made with local stones.


  • 2 cups of grated zucchini or zucchini pulp

  • 1 cup of chopped parsley (or mixture of herbs)

  • 1 white onion, chopped

  • 4 large eggs

  • salt, pepper, to taste

  • 3 cloves of garlic mashed with a dash of salt (or to taste)

  • olive oil as needed (or use vegetable oil)


These were made using uncooked zucchini pulp and onions; another method is to fry the onion and zucchini in a little olive oil until the mixture is cooked and dry. Cool the mixture a few minutes, then add the eggs, herbs and garlic and fry again.

  1. In a large bowl, beat the eggs and add the shredded zucchini, parsley, chopped onion and mashed garlic; season to taste.

  2. Heat a generous amount of oil in a large skillet and drop small (about 1/4 cup) ladles of the mixture in the hot oil; fry on both sides and serve warm or at room temperature.