Zucchini Fritters
Ingredients
&w=3840&q=75){kind=small}
- 1 pound zucchini – coarsely grated (~2.5 medium zucchinis)
- 1 tsp kosher salt
- 2 large eggs – lightly beaten
- 3 scallions scallions – thinly sliced
- 2 cloves garlic – minced
- 2 tbsp fresh dill – finely chopped
- 2 tbsp fresh parsley – finely chopped
- 1/2 cup parmesan cheese – finely grated
- 1/2 cup all-purpose flour
- 1/2 tsp black pepper
- 1/2 cup olive oil
- plain yogurt – for serving
- lemon wedges – for serving
Instructions
1. Place the grated zucchini in a colander and toss with the kosher salt. Let stand to draw out moisture, 10 minutes.
2. Squeeze the zucchini by the handful over the sink or in a clean kitchen towel until very dry; discard the liquid.
3. In a large bowl, whisk the eggs, then stir in the scallions, garlic, dill, parsley, parmesan cheese, all-purpose flour, and black pepper until a thick batter forms. Fold in the squeezed zucchini until evenly coated.
4. Heat 2–3 tbsp of the olive oil in a large skillet over medium heat until shimmering. Drop 2-tbsp mounds of batter into the pan and gently flatten to about 0.5 inch thick.
5. Fry until deep golden and crisp, 3–4 minutes per side, adjusting heat as needed; the centers should feel set. Transfer to a wire rack or paper towels and repeat with remaining batter, adding more olive oil as needed.
6. Serve warm with plain yogurt and lemon wedges.
Zucchini fritters are savory pan-fried cakes with a tender interior and crisp, lacy edges. Fresh zucchini brings gentle sweetness and moisture, while herbs and aromatics add brightness, and a touch of cheese lends umami. They’re versatile on the table—great as a snack, appetizer, or light meal with a dollop of tangy yogurt and a squeeze of lemon.
Across the Mediterranean and beyond, vegetable fritters have long been a way to celebrate seasonal produce. Versions appear in Greek and Turkish cooking, among others, where grated squash is bound with eggs and flour and fried in olive oil. Over time, the idea has traveled widely and taken on regional touches, but the core technique—salting, squeezing, and quickly frying—remains central to the fritter’s appeal.