Name: Zucchini Basil Fritters (or Kugel)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large zucchini (shredded); 1 teaspoon salt; 2 eggs or 4 egg whites; 1/2 cup sliced leeks; 10 leaves of fresh basil (chopped); 1/4 teaspoon pepper; 2 tablespoon olive oil

Zucchini Basil Fritters (or Kugel)

Editor’s Note: Zucchini Basil Fritters can also be made as a kugel (follow the instructions below). The refreshing taste of the fresh basil leaves make this healthy veggie dish a fun variation from traditional kugel at the Shabbat table.

Zucchini Basil Fritters (or Kugel)

Prep Time 15

Cook Time 20

Total Time 35

Print Recipe Pin Recipe

Servings

Ingredients

2 large zucchini shredded
1 teaspoon salt
2 eggs or 4 egg whites
1/2 cup sliced leeks
10 leaves of fresh basil chopped
1/4 teaspoon pepper
2 tablespoon olive oil

Instructions

Place grated zucchini in a colander and sprinkle with salt. Allow to sit 5-10 minutes, and then squeeze out as much liquid as possible, using your hands.
Place eggs in a large bowl and whisk. Add remaining ingredients to eggs, except for the olive oil. Mix quickly.
Place the olive oil in a skillet and heat over medium heat. Using an ice cream scoop or small measuring cup, scoop out portions of the mixture and drop them carefully into the hot oil.
Using a spatula, carefully flatten into pancakes. Cook 5 minutes or until browned, and then flip. Cook another 5 minutes or so. Lift pancakes onto a paper towel-lined plate. Serve warm.
KUGEL OPTION: You can also bake this dish in a baking pan if you do not have the time to stand and flip the pancakes. Just combine all the ingredients in a bowl. Pour contents in an oiled baking dish. Bake for 15-20 minutes in a pre-heated oven at 350°F.