Zucchini Fritters with Herbs

Crispy zucchini fritters are one of those recipes that bring together fresh vegetables and pantry staples for a quick and satisfying meal. Whether you are looking for a snack, a crowd-pleasing appetizer, or a light vegetarian bite, these golden fritters come out perfectly every time. The combination of tender zucchini and savory herbs creates a Mediterranean classic that is so easy to crave.

Every time I make them my kitchen fills with the most comforting smell. My kids love to dip these fritters in tangy yogurt and I often find myself doubling the batch just to have leftovers.

Ingredients

• Zucchini: fresh firm zucchinis grate them for best texture and salt them for more flavor
• Spring onions: mild and aromatic always try to pick bright green stalks
• Garlic: use a small clove for depth and avoid bitterness by mincing it finely
• Eggs: large eggs help bind everything together and make the center fluffy
• Feta cheese: opt for authentic Greek feta that crumbles easily it adds a salty creamy edge feel free to skip if dairy free
• All purpose flour: creates the crisp coating make sure it is fresh and lump free
• Parmesan cheese: brings nuttiness and extra umami freshly grated works best
• Baking powder: lightens the texture so fritters do not turn dense
• Salt and black pepper: always season to taste and use freshly cracked pepper for a pop of flavor
• Parsley or dill: fresh herbs give brightness and a clean finish pick vibrant leaves
• Dried oregano: for an herbal layer only if you enjoy that Mediterranean flavor use the best quality you can find
• Olive oil or vegetable oil: for pan frying use oil with a high smoke point to get that signature golden crust

Step-by-Step Instructions

Prep the Zucchini:

Grate the zucchini and wrap it in a clean kitchen towel. Squeeze until barely any water comes out. Removing moisture is the secret to getting fritters crispy rather than soggy.

Mix the Vegetables and Cheese:

In a large bowl combine zucchini spring onions garlic herbs feta if using and Parmesan. Toss gently to distribute everything without breaking down the zucchini too much.

Combine the Wet Ingredients:

In a smaller bowl whisk eggs with salt black pepper and dried oregano if using. Make sure everything is evenly combined so the seasoning coats every bite.

Add the Dry Ingredients:

Sprinkle flour and baking powder over the zucchini mixture. Stir gently just until combined. If you overmix the fritters may get tough.

Shape and Fry the Fritters:

Heat olive oil in a non stick skillet over medium heat. Scoop heaping tablespoons of batter into the pan and flatten each one to form little rounds. Fry for about two to three minutes per side until each fritter is deep golden and crisp.

Drain and Serve:

Transfer cooked fritters to a paper towel lined plate to catch excess oil. Serve hot with a side of yogurt or tzatziki for extra freshness.

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I absolutely adore the way feta melts slightly into the fritter without losing its tang. There was one afternoon we had friends over from Greece and these fritters disappeared so quickly I had to whip up a second batch.

Storage Tips

Keep leftover fritters in an airtight container in the fridge for up to three days. To reheat and keep them crisp place them in a hot oven or air fryer for a few minutes never the microwave as that will make them soggy. They can also be frozen but wrap each fritter separately for easy reheating straight from frozen.

Ingredient Substitutions

If you need gluten free use a blend of gluten free all purpose flour. For a dairy free version leave out feta and Parmesan or swap in a plant based alternative. You can also try grated carrot or sweet potato in place of some zucchini for extra color and subtle sweetness.

Serving Suggestions

Serve with Greek yogurt or tzatziki for dipping to bring out the herbs. These fritters are delicious as a side with roast chicken or lamb or pile them into a pita with fresh greens and pickles for a Mediterranean style sandwich. A crisp green salad balances the savoriness nicely.

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Cultural Notes

Zucchini fritters are found all over Mediterranean kitchens often called Kolokithokeftedes in Greece. They showcase seasonal produce and the creativity of home cooks from village to city. Each family adds their own favorite herbs or cheese making every batch unique.

Recipe FAQs

→ How do I keep fritters crispy?

Thoroughly squeeze moisture from the zucchini before mixing and fry the fritters over medium heat until golden on both sides. Drain on paper towels to maintain crispness.

→ Can I make these fritters gluten-free?

Yes, substitute gluten-free all-purpose flour for regular flour while following the same mixing and frying steps for great results.

→ What herbs work best with zucchini fritters?

Fresh parsley or dill enhances the flavor, while a pinch of dried oregano or chili flakes can add extra depth or a subtle kick.

→ Is feta cheese necessary?

Feta adds a tangy richness, but the fritters work well without it or can be substituted with goat cheese or omitted for a dairy-free option.

→ What’s the ideal sauce for serving?

Serve with tangy yogurt, creamy tzatziki, or a squeeze of lemon for refreshing contrast to the warm, savory fritters.

→ How should leftovers be stored?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.