Zucchini Fritters Golden Herbs (Print Version)
Golden zucchini fritters blended with fresh herbs, feta, and Parmesan, ideal for snacks or as a vegetarian starter.
# Ingredients:
→ Vegetables
01 -
2 medium zucchinis (approximately 400 g), grated
02 -
2 spring onions, finely sliced
03 -
1 small clove garlic, minced
→ Dairy & Eggs
04 -
2 large eggs
05 -
60 g feta cheese, crumbled (optional)
→ Dry Ingredients
06 -
60 g all-purpose flour
07 -
25 g Parmesan cheese, grated
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Herbs & Spices
11 -
2 tablespoons fresh parsley or dill, chopped
12 -
1/2 teaspoon dried oregano (optional)
→ For Cooking
13 -
3–4 tablespoons olive oil or vegetable oil, for frying
# Steps:
01 -
Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a large mixing bowl.
02 -
Add spring onions, garlic, chopped parsley or dill, crumbled feta (if using), and grated Parmesan to the drained zucchini.
03 -
In a separate bowl, whisk eggs with salt, black pepper, and dried oregano. Pour this mixture over the zucchini blend.
04 -
Evenly sprinkle flour and baking powder over the mixture and gently stir until just combined, ensuring not to overmix the batter.
05 -
Heat 2 tablespoons olive oil or vegetable oil in a large non-stick skillet over medium heat.
06 -
Spoon heaping tablespoons of batter into the pan, flattening each gently with a spatula. Fry for 2–3 minutes per side until golden brown and thoroughly cooked. Repeat in batches, adding more oil as required.
07 -
Transfer cooked fritters to a plate lined with paper towel to drain excess oil. Serve hot with optional accompaniments such as yogurt or tzatziki.
# Notes:
01 -
Ensure zucchini is thoroughly drained for optimal crispness.
02 -
Omit feta cheese for a dairy-free result or substitute with goat cheese.
03 -
Incorporate a pinch of chili flakes for added heat if desired.
04 -
Pairs well with crisp white wine or a fresh green salad.