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Zucchini Basil Fritters (or Kugel)

Zucchini Basil  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. 

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


  • 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


1. 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. 

2. Place eggs in a large bowl  and whisk. Add remaining ingredients to eggs, except for the olive oil. Mix quickly. 

3. 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.

4. 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.