Zucchini Fritters with Herbs and Cheese
- 5 zucchini (about 1 1/4 pounds), grated
- 1 cup finely chopped red onion
- 1 cup chopped fresh Italian parsley
- 1 cup freshly grated pecorino Romano cheese (about 3 ounces)
- 1 cup (scant) toasted whole wheat breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh mint
- 1 tablespoon dried oregano
- Vegetable oil (for frying)
Toss zucchini, onion and salt in large colander. Let stand 1 hour; squeeze as dry as possible. Transfer mixture to large bowl. Mix in next 6 ingredients.
Pour vegetable oil into heavy large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls. Add to hot oil. Fry in batches until fritters are brown, turning once, about 3 minutes total. Using slotted spoon, transfer fritters to paper towels to drain. Transfer to platter. Serve with yogurt.
Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated.
Occasion Casual Dinner Party
Recipe Course antipasto/mezze
Dietary Consideration peanut free, soy free, tree nut free, vegetarian
Taste and Texture crisp, herby, salty
- 1 large onion , coarsely chopped
- 3 tablespoons vegetable or sunflower oil, plus more for frying
- 1 pound zucchini , finely chopped
- 3 eggs
- 3 tablespoons all-purpose flour
- Black pepper
- 2 to 3 sprigs of mint , chopped
- 2 to 3 sprigs of dill , chopped
- 7 ounces feta cheese, mashed with a fork
Fry the onion in 3 tablespoons oil over medium heat until it is soft and lightly colored. Add the zucchini and sauté, stirring, until they, too, are soft.
In a bowl, beat the eggs with the flour until well blended. Add pepper (there is no need of salt because the feta cheese is very salty) and the chopped herbs, and mix well. Fold the mashed feta into the eggs, together with the cooked onions and zucchini.
Film the bottom of a preferably nonstick frying pan with oil and pour in the mixture by the half ladle (or 2 tablespoons) to make a few fritters at a time. Turn each over once, and cook until both sides are browned a little. Drain on paper towels.
Perfect Zucchini Fritters
In addition to spaghetti alla nerano and stuffing its blossoms, zucchini fritters are one of the myriad ways to prepare the spring/summer squash.
Here's a simple recipe for these delights that combines flowers with fruit, resulting in pancakes of sorts that are pan-fried. The light flavorful fritters are always a hit, looking ever so alluring as they beckon from their place on the table – just one of the dozens of preparations for this versatile spring and summer veggie.
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Caterina Perazzi
Skill Level: Intermediate
Cooking Time: 1 hour
Ingredients to serve for 4
1 lb./500 g. zucchini
9 oz./250 g. Greek yogurt
7 oz./200 g. feta, drained and crumbled
½ cup/120 g. all-purpose flour
5 tsp./20 g. milk
3 large eggs
12 zucchini flowers
extra-virgin olive oil
Cut the zucchini into strips, lay them flat on a tray or plate, and then add salt. Let the zucchini strips sit for 15 minutes, then rinse them. Next, cook the strips quickly in a pan with a little oil for 4-5 minutes. Set aside and let cool.
Clean the courgette flowers, taking care to remove the stem and the pistil – they'll spoil the flavor of the zucchini if they remain in place during cooking. Cut half of them lengthwise into strips, and set the others aside, covering them with moistened paper towels.
Mix the eggs, flour, and milk into a uniform batter, then add the crumbled feta cheese, the cooled zucchini, and the zucchini flower strips. Stuff the whole flowers with this mixture, taking care to twist the edge closed so that the filling doesn't spill out when frying. Twist gently, though – the flowers are delicate and tear easily.
Cook the pancakes in abundant boiling oil (338°F/170°C) until golden brown on both sides.
Coarsely chop one bunch each of fennel, parsley, and chives. In a bowl, combine the yogurt with the oil, salt, pepper, and the chopped herbs, and mix until it forms a uniform sauce.
Zucchini Fritters with Feta Cheese and Fresh Herbs
Back in spring my daughter planted a small garden in our backyard, a place that for years I have affectionately referred to as the “Garden of Neglect” because, not being as into gardening as I once was, I have let it go. She, on the other hand, paid attention to it, first mapping her garden out on a paper grid and ordering seeds, then pulling out tenacious weeds from the hard soil, tilling and mulching, and finally putting in kale, collards, lettuce, beets, carrots, spinach, bush beans, watermelon (!), and summer squash.
The weeds have made a comeback since she moved to Detroit a couple of weeks ago, but I’m still harvesting greens, beans, beets and squash. Lots of squash. I know people complain about too much squash in summer but I can never get enough. I’ve been putting it in soup, pasta, frittatas and risotto, as well as making zucchine alla scapece and these fritters.
A plate of these savory three-bite fritters, tender and fragrant with herbs, along with a tomato and mozzarella salad, is, to my mind, the ideal summer supper. This recipe is adapted from one by my friend, cookbook author Rosetta Costantino. Rosetta uses pecorino in her fritters, but I had feta on hand and used that instead, along with herbs that complement the sharp, briny cheese.
(What about the aforementioned watermelon, you ask? It looks like there will be at least two from the patch. They are currently about the size of a baby’s head. Hopefully they’ll survive my benign neglect. Stay tuned.)
FRITTELLE DI ZUCCHINE
Makes about 2 dozen
230g (1/2-lb) zucchini 1 large or 3-4 small
125g (1 cup) unbleached all-purpose flour
1/2 teaspoon fine salt
175ml (3/4 cup) sparkling water
1 large egg
90-100g (1/3 to 1/2 cup) crumbled Greek feta cheese
1 tablespoon finely chopped fresh herbs (I use a combination of dill, mint, parsley and basil)
Sunflower oil or a mix of sunflower and extra-virgin olive oil, for frying
1. Cut the ends off the zucchini and slice them lengthwise into quarters. Cut the quarters crosswise into thin wedges and put them in a colander set over a bowl. Sprinkle with salt and toss. Let stand while you prepare the batter.
2. Measure the flour and 1/2 teaspoon sea salt in a bowl and whisk to combine. Gradually pour in the water, whisking to prevent lumps from forming. Drop in the egg and whisk until everything is well blended. The mixture should have the same consistency as pancake batter and should fall in a ribbon when you lift some with the whisk. Add water a few drops at a time if it is too thick. Drain the zucchini and add them to the bater. Stir in the crumbled feta and herbs.
3. Heat 1/4-inch (1.2 cm) oil in a skillet until it is shimmering. To check if it’s ready, drop in a tiny droplet of batter. It should sizzle and rise to the surface immediately. Gently drop spoonfuls of batter into the hot oil, taking care not to crowd the pan. Fry until golden-brown on the bottom, 1 to 2 minutes turn with a fork and fry until the other side is golden-brown, another 1 to 2 minutes. With the fork or a skimmer transfer the cooked frittelle to a paper towel-lined plate. Continue to fry until you have used all the batter. You should end up with about 2 dozen frittelle. Sprinkle with salt and serve.
- 1 small brown onion
- 450g (about 3 large) zucchini, trimmed, cut in half lengthways
- 240g (about 2 small) yellow potatoes, such as yukon gold or Bintje potatoes
- 1 tsp sea salt
- 2 tsp olive oil, plus extra for frying
- 1 large egg, lightly beaten
- ½ tsp freshly ground black pepper
- 75g (½ cup) plain flour
- 25g (¼ cup) good quality fresh Parmesan, grated
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, optional
- 4 medium zucchini (about 1 3/4 pounds), coarsely shredded
- Kosher salt
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 1/4 cup plus 2 tablespoons chopped mint
- 1/2 cup crumbled feta cheese
- Freshly ground pepper
- 1 medium cucumber&mdashpeeled, halved, seeded and coarsely chopped
- 1 cup Greek-style plain yogurt
- Vegetable oil, for frying
Pile the shredded zucchini in a colander and sprinkle with 1 tablespoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. Stir in the eggs, flour, dill, parsley, 1/4 cup of the mint and the feta. Stir in 1/2 teaspoon of pepper and refrigerate the fritter batter for about 10 minutes.
In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper.
Preheat the oven to 350°. In a medium saucepan, heat 1/2 inch of vegetable oil to 350°. Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fritters to the prepared baking sheet and repeat with the remaining fritter batter. Discard the paper towels and reheat the fritters in the oven for about 3 minutes. Serve the zucchini fritters hot with the cucumber-yogurt sauce.
Zucchini Fritters24 Jul, 2018 Zucchini Fritters Joanne Rappos appetizers Light crisp and delicious zucchini fritters with tzatziki dipping sauce zucchini meals, kolokithokeftedes zucchini, Greek
These Greek style zucchini fritters (KOLOKITHOKEFTEDES) are tender on the inside and crispy on the outside. They are loaded with fresh herbs and even a bit of cheese. There are so many zucchini fritters recipes out there but these Greek style ones are my favorite. They are easy to make and are pan fried lightly to make them just crispy enough without absorbing too much oil.
These always remind of me of summer as a kid. We loved coming inside from a day playing outside to find a stack of these waiting for us to enjoy. My dad was and is an avid gardener. Since his knee replacement happened during gardening prep time, his garden this year is pretty much non existent other than garlic and the odd strawberry and blackberry. But in the past it’s been loaded with peppers, zucchini, tomatoes, chives, onions, garlic just to name a few. There was always so much zucchini small and large. We would eat it slice and grilled, pan fried and in these delicious fritters. This time I had some extra from a recipe I was making with them and I thought I would make them with my mom for old time sake, plus they are delicious and I could finally nail down a measured recipe for you all.
The most important thing when it comes to making these Greek style fritters is making sure you have almost no moisture left in them so be prepared to use some muscles when prepping these little guys. I usually wring them out by hand first and then use paper towels to wring then out dry as well. Too much moisture means soggy fritters and you don’t want that. Sweating them by adding a little salt and letting them sit for 10 minutes helps a lot as the salt draws out moisture and then you wring them out.
We use to eat these plain with maybe a bit of feta but I thought I would pair these babies with my creamy and delicious tzatziki which is light and tangy and pairs so well with the fritters.
The fritters themselves are light and so flavourful packed with the fresh herbs and seasonings. They make great appetisers and perfect dippers. I know you will love this super simple recipe for Greek style zucchini fritters.Enjoy!
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Italian Zucchini Fritters
This is just one of several ways I’ve been trying to use up our plentiful harvest of zucchini. And by plentiful I mean the first crop was 20 pounds!! Second crop was 14 pounds and I haven’t even picked the third round yet!
We had a little extra room left in our garden and I thought to myself, “why not?”, and so I planted a few extra zucchini plants. So here’s the thing, “why not” is perfectly fine as long as you’re prepared to deal with the consequences of enough zucchini to feed your village. Was I prepared? Well, let’s just say I’ve been hard at work finding clever ways to use the stuff!
And so I’ve been putting it to use making various kinds of zucchini bread, soups, fritters, AND I even prided myself on the creation of a grand deception: I peeled the skin off so there’d be no flecks of green and pureed the zucchini to make an “Alfredo sauce” for my kids’ pasta. There they were, my 3 and 5 year olds scooping up and devouring this zucchini sauce…and they had no clue! It was brilliant!
For those of you who grow zucchini or just like to cook with it, what do you do with all of it? I still have more coming and am looking for ideas!
The key to getting these Italian Zucchini Fritters good and crispy is to get as much of the moisture out as possible. Otherwise they’ll be mushy. And I don’t know about you, but mushy zucchini is about the last thing I’m in the mood for.
But if they’re nice and crispy, I’ll gladly take several!
To do that you put the shredded zucchini in a bowl and toss it with salt. That will draw the liquid out of the zucchini.
After about 30 minutes you’ll see just how much water those zukes pack in ’em! You now want to thoroughly rinse and drain the shredded zucchini in a colander.
Next wring it out as best as you can. Probably the most effective way is to put it in a clean dish towel and squeeze the bejeezers out of it. Just keep squeezing and wringing, wringing and squeezing until it’s as dry as you can get it.
I call these “Italian” zucchini fritters because they not only use Parmesan cheese but also a variety of fresh Italian herbs. Nothing beats fresh herbs. Nothing. You can use whatever you have on hand. I grabbed some parsley, rosemary, oregano and basil from my garden.
Add the chopped herbs to the mixture along with the garlic, onion and eggs. Stir it to combine.
Next stir in the flour, Parmesan and spices.
You’ll end up with a very moist – but not sopping wet – mixture.
Heat a skillet over medium-high heat and add the oil. Once hot drop about 3 heaping tablespoons’ worth of batter per fritter into the skillet and fry on both sides until nicely browned. Place the fried fritters on a paper towels to drain.
Serve immediately while the fritters are still crisp. Serve with a dollop of sour cream and a little sprig of fresh parsley or other herb for garnish.
Zucchini and Corn Fritters
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Corn and Zucchini Fritters
My weekly CSA has been a great source for recipe inspiration as of late. It is like I can see the seasons slowly start to change from spring to summer with the shift of produce that I get each week.
Like with the endless zucchinis and corn this week! So much of both that it just called for a little veggie-loading experimenting in the kitchen to help us enjoy the tastes of the season but without getting bored!
These Corn and Zucchini Fritters are so easy, delicious and make the perfect little savory pancake. They are a great way to get veggies in at breakfast, add to lunch with some smashed avocado or put on the dinner menu to get some bonus veggies on the table in a different and exciting way!
How to squeeze out your zucchini
If you are a regular here on The Natural Nurturer, you will know that I LOVE adding grated zucchini to all the foods. But more often than not, I (and many other recipe developers) HIGHLY recommended in our recipes to squeeze out the moisture before adding it to the batter.
Why? Because zucchini holds onto a lot of water naturally that will ultimately make your recipe wetter than expected.
Booooo. Wet recipes are no fun. So let’s squeeze out the moisture from the zucchini before adding it to this (or other) recipe! Here is how!
Tips for making zucchini fritters:
First, you will want to make sure that you drain all the excess water out of the shredded zucchini. To do this, simply squeeze the zucchini in paper towels to release the excess water.
Second, to make the patties stick together you will need something to bind them. For this recipe, I use egg.
You want to make sure that the patties stick together well before you put them in the pan to fry or they will fall apart during cooking.
Finally, these zucchini cakes are pan fried rather than deep fried. You want just enough oil to cover the bottom of the pan. I recommend using a high heat oil like avocado oil to cook them.
DES’ TIP: If you don’t have access to avocado oil, you could use another high heat oil like canola.
These zucchini cakes are easy to make. They are great as a side dish but are also pretty hearty on their own. And in the words of my 4 year old “SO TASTY!”.
I’m pretty confident that this will be your new favorite way to use summer zucchini.
This post was originally written in 2009. Recipe and photos updated June 2020.
Looking for more vegetarian side dish recipes? You’ve got to try these: