Zucchini Herb Fritters

These crispy zucchini fritters are a bright way to use up summer zucchini with minimal fuss. Packed with fresh herbs and two kinds of cheese, their golden edges and tender insides make them irresistible for sharing or enjoying as a light lunch. Every time I make these, the plate empties faster than expected.

I still remember testing this recipe for the first time when I had too much zucchini after a farmers’ market visit. My family devoured them before I could grab seconds.

Ingredients

• Zucchini: fresh and grated for moisture rich fritters use medium sized and very firm to the touch for best texture
• Spring onions: for a mild bite and fresh flavor look for bright greens without wilting
• Garlic: brings savory depth use very fresh and mince finely
• Eggs: act as the binder look for large eggs with rich colored yolks
• Feta cheese: adds creamy tanginess check labels for quality Greek feta and crumble by hand if possible
• All purpose flour: gives body to the fritters sift before measuring for accuracy
• Parmesan cheese: boosts umami flavor choose a wedge and grate it fresh to avoid additives
• Baking powder: creates lightness and gentle rise check freshness before baking
• Salt and black pepper: foundational seasonings use freshly ground pepper for best flavor
• Fresh parsley or dill: for brightness use freshly chopped herbs for maximum aroma
• Dried oregano: a classic Mediterranean touch choose a high quality dried herb
• Olive oil or vegetable oil: for frying select a neutral or light olive oil and avoid anything with strong aftertaste

Step-by-Step Instructions

Prep the Zucchini:

Place the grated zucchini in a clean kitchen towel and squeeze vigorously to remove as much liquid as possible. This keeps your fritters from turning soggy and ensures a crisp exterior.

Combine the Veggies and Cheese:

In a large bowl combine the squeezed zucchini with spring onions garlic parsley or dill feta if using and Parmesan. Mix gently to distribute everything evenly.

Mix the Eggs and Seasonings:

Crack the eggs into a small bowl then add salt pepper and oregano if using. Beat well combining thoroughly before adding to the zucchini mixture for even seasoning.

Add Dry Ingredients:

Sprinkle flour and baking powder over the zucchini base. Fold gently until the mixture just comes together. Avoid overmixing so the fritters have a light texture.

Heat the Pan:

Pour a generous layer of oil into a large non stick skillet and warm it over medium heat. Wait until the oil shimmers to avoid sticking and to develop a golden crust.

Shape and Fry the Fritters:

Scoop heaping tablespoons of the batter into the skillet pressing each mound gently with a spatula to form round patties. Cook two to three minutes per side or until both sides are deep golden and the fritters are cooked through. Do this in batches adding more oil as needed.

Rest and Serve:

Move the cooked fritters onto a paper towel lined plate to blot excess oil. Serve them hot with a dollop of yogurt or tzatziki if you like.

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Zucchini is my favorite in these fritters because it gives a mild sweetness and keeps everything juicy inside. My kids always compete for the crispiest edge pieces and that crunch is what makes them extra special at our family table.

Storage Tips

Cool fritters completely before storing to preserve crispness

Keep leftovers in an airtight container in the refrigerator for up to three days

Reheat in a dry skillet over medium heat or in a toaster oven to restore crispness instead of using a microwave which can make them soggy

Ingredient Substitutions

Replace feta with goat cheese or leave it out if you want a dairy free version

To make gluten free fritters use a measure for measure gluten free flour blend

If you do not have spring onions swap with finely minced regular onion or even chives for a different flavor profile

Serving Suggestions

Serve with lemon wedges and a dollop of herbed Greek yogurt or tzatziki

Pair with a fresh salad or grain bowl to create a complete meal

Stack them for a brunch platter or pack them cold for a picnic they do not lose their appeal even after a few hours

Cultural and Historical Context

Zucchini fritters come from a long Mediterranean tradition of vegetable based patties

You will find variations of this dish throughout Greece and Turkey where they are called kolokithokeftedes or mucver respectively

They are typically eaten as a mezze or appetizer and celebrate the abundance of zucchini during warm months

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Recipe FAQs

→ How do I keep zucchini fritters crisp?

Squeeze out as much moisture as possible from the grated zucchini and fry in hot oil for a crisp finish.

→ Can I use another cheese instead of feta?

Yes, you can substitute feta with goat cheese or omit it for a dairy-free fritter.

→ What’s the best dip to serve with zucchini fritters?

Try them with plain yogurt, herbed yogurt, or classic tzatziki for a refreshing side.

→ How do I make these gluten-free?

Just replace all-purpose flour with a gluten-free blend to make these suitable for gluten-sensitive guests.

→ Can I prepare zucchini fritters ahead of time?

Fritters are best fresh, but you can reheat them in a hot skillet or oven to restore crispness.

→ What other vegetables pair well in fritters?

Grated carrot or potato can be added for more variety, as long as excess moisture is removed.