# Zucchini Fritters

Zucchini fritters are an easy and wholesome recipe with a crisp caramelized outside and a tender and flavorful inside.

- Servings: 8 servings
- Total time: 30 min
- Cuisine: Greek
- Category: Appetizer
- Language: en

## Ingredients

- 2 pounds zucchini, about 4 medium
- 1 teaspoon salt for draining their liquid
- 1 large egg
- 1 large red onion, thinly sliced
- 2 cloves garlic, grated
- 1 teaspoon dried oregano or dill
- 0.75 cup all-purpose flour
- 2 teaspoons baking powder
- 0.75 teaspoons salt
- 0.25 teaspoon black pepper
- 2 tablespoons extra virgin olive oil, add more as needed to fry the patties
- 3.5 ounces crumbled feta cheese, optional

## Instructions

1. Grate 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.
2. In 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.
3. Heat 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.
4. Zucchini 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.

## Equipment

- box grater with large holes or food processor with grating disc attachment
- large bowl
- spatula
- large non-stick pan or cast iron skillet
- plate 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

## Source

- Original video: https://theplantbasedschool.com/zucchini-fritters/
- Recipe page: https://www.cliprecipe.com/recipe/b39edfc0-74f2-4eae-b0bf-f03e5a03c1a8
- Extracted: 2025-03-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt