1Grate 2 pounds zucchini with the large holes of a box grater. Put the zucchini in a colander, toss with 1 teaspoon of salt, and let drain for 10 minutes, over a bowl. Now, squeeze water out of the zucchini.
2Grate 2 pounds zucchini with the large holes of a box grater. Put the zucchini in a colander, toss with 1 teaspoon of salt, and let drain for 10 minutes, over a bowl. Now, squeeze water out of the zucchini.
3Grate 2 pounds zucchini with the large holes of a box grater. Put the zucchini in a colander, toss with 1 teaspoon of salt, and let drain for 10 minutes, over a bowl. Now, squeeze water out of the zucchini.
4In a large bowl, beat 1 large egg. Add shredded zucchini, 1 large red onion (finely sliced), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¾ cup all-purpose flour, 2 teaspoons baking powder, ¾ teaspoons salt, and ¼ teaspoon black pepper. Optionally, add 3½ ounces crumbled feta cheese. Stir with a spatula to form a thick batter.
5In a large bowl, beat 1 large egg. Add shredded zucchini, 1 large red onion (finely sliced), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¾ cup all-purpose flour, 2 teaspoons baking powder, ¾ teaspoons salt, and ¼ teaspoon black pepper. Optionally, add 3½ ounces crumbled feta cheese. Stir with a spatula to form a thick batter.
6In a large bowl, beat 1 large egg. Add shredded zucchini, 1 large red onion (finely sliced), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¾ cup all-purpose flour, 2 teaspoons baking powder, ¾ teaspoons salt, and ¼ teaspoon black pepper. Optionally, add 3½ ounces crumbled feta cheese. Stir with a spatula to form a thick batter.
7Heat 2 tablespoons extra virgin olive oil in a large non-stick pan or cast iron skillet. Drop four heaping tablespoons of mixture into the skillet. Flatten patties with a spatula and shallow-fry them on medium heat for 2 to 3 minutes or until golden brown. Turn and cook for two more minutes, adding more oil if necessary. Arrange them on a plate lined with kitchen paper to absorb excess oil. Add more oil to the pan and cook the next batch.
8Heat 2 tablespoons extra virgin olive oil in a large non-stick pan or cast iron skillet. Drop four heaping tablespoons of mixture into the skillet. Flatten patties with a spatula and shallow-fry them on medium heat for 2 to 3 minutes or until golden brown. Turn and cook for two more minutes, adding more oil if necessary. Arrange them on a plate lined with kitchen paper to absorb excess oil. Add more oil to the pan and cook the next batch.
9Heat 2 tablespoons extra virgin olive oil in a large non-stick pan or cast iron skillet. Drop four heaping tablespoons of mixture into the skillet. Flatten patties with a spatula and shallow-fry them on medium heat for 2 to 3 minutes or until golden brown. Turn and cook for two more minutes, adding more oil if necessary. Arrange them on a plate lined with kitchen paper to absorb excess oil. Add more oil to the pan and cook the next batch.
10Zucchini fritters are lovely as a light main dish, appetizer, or side dish, sprinkled with chopped fresh herbs (parsley, chives, or dill), flakey salt, and lemon wedges. Try them with a dollop of tzatziki or marinara sauce next to a refreshing salad such as creamy cucumber salad.
11Zucchini fritters are lovely as a light main dish, appetizer, or side dish, sprinkled with chopped fresh herbs (parsley, chives, or dill), flakey salt, and lemon wedges. Try them with a dollop of tzatziki or marinara sauce next to a refreshing salad such as creamy cucumber salad.
12Zucchini fritters are lovely as a light main dish, appetizer, or side dish, sprinkled with chopped fresh herbs (parsley, chives, or dill), flakey salt, and lemon wedges. Try them with a dollop of tzatziki or marinara sauce next to a refreshing salad such as creamy cucumber salad.
Ingredients
2 pounds zucchini, about 4 medium
2 pounds zucchini, about 4 medium
2 pounds zucchini, about 4 medium
1 teaspoon salt for draining their liquid
1 teaspoon salt for draining their liquid
1 teaspoon salt for draining their liquid
1 large egg
1 large egg
1 large egg
1 large red onion, thinly sliced
1 large red onion, thinly sliced
1 large red onion, thinly sliced
2 cloves garlic, grated
2 cloves garlic, grated
2 cloves garlic, grated
1 teaspoon dried oregano or dill
1 teaspoon dried oregano or dill
1 teaspoon dried oregano or dill
0.75 cup all-purpose flour
0.75 cup all-purpose flour
0.75 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons baking powder
2 teaspoons baking powder
0.75 teaspoons salt
0.75 teaspoons salt
0.75 teaspoons salt
0.25 teaspoon black pepper
0.25 teaspoon black pepper
0.25 teaspoon black pepper
2 tablespoons extra virgin olive oil, add more as needed to fry the patties
2 tablespoons extra virgin olive oil, add more as needed to fry the patties
2 tablespoons extra virgin olive oil, add more as needed to fry the patties
3.5 ounces crumbled feta cheese, optional
3.5 ounces crumbled feta cheese, optional
3.5 ounces crumbled feta cheese, optional
Equipment
box grater with large holes or food processor with grating disc attachmentlarge bowlspatulalarge non-stick pan or cast iron skilletplate lined with paper towels
Tips
Squeezing out the water from the zucchini is essential so the patties stay together on the pan and don’t turn out wet and soggy.
For vegan option, substitute ⅓ cup or 50 grams of chickpea flour mixed with ¼ cup or 60 grams of water for the egg.
Add more flour to the batter if it is too wet.
Do not recommend making zucchini fritters in the oven.
Air fryer is best for reheating fritters and making them crisp.
Store leftovers in the fridge for up to 3 days or in the freezer for up to 3 months