Golden brown and delicious, these yummy fritters can also be served in mini slider buns for a vegetarian burger.

Prep Time :20 Minutes
Cook Time : 10 Minutes
Total Time : 30 Minutes
Yield : 16


  • Salting the zucchini will draw out the excess moisture, making the fritters easy to shape.


Zucchini and Couscous Fritters:

  • 1 pkg (7 oz) Casbah® Lemon Spinach Couscous
  • 2 cups shredded zucchini
  • 1 tsp salt
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dried bread crumbs
  • 2 eggs, beaten
  • 1/4 cup grated onion
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh thyme
  • 1 clove garlic, minced
  • 1/4 tsp pepper
  • 1/3 cup olive oil


Yogurt-Mint Sauce:

  • 1 cup 2% Greek yogurt
  • 1/4 cup finely chopped fresh mint
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp salt



  1. Preheat oven to 375°F.
  2. Zucchini and Couscous Fritters: Prepare couscous according to package directions. let cool. Meanwhile, toss zucchini and 1/2 tsp salt. Let stand in colander fitted over a bowl. Drain for 10 minutes. Squeeze out excess moisture.
  3. Stir together couscous, zucchini, parmesan, bread crumbs, eggs, onion, parsley, thyme, garlic, and remaining salt and pepper. Shape into sixteen 1/4 cup patties, approximately 1/2-inch thick.
  4. Heat oil large non-stick skillet set over medium heat. Cook fritters in batches, turning once for 5 minutes or until golden brown. Transfer to a parchment paper-lined baking sheet.
  5. Bake fritters for 5 minutes, or until heated through.
  6. Yogurt Mint Sauce: Stir together yogurt, mint, lemon zest, lemon juice, oil, and salt. Serve Zucchini and Couscous Fritters with sauce for dipping.

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