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–+ servings
Zucchini fritters.

Zucchini Fritters

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 fritters
Author: Nico Pallotta

  • 2 pounds (900 grams) zucchini about 4 medium + 1 teaspoon of salt for draining their liquid.
  • 1 large (1 large) egg
  • 1 large (1 large) red onion thinly sliced
  • 2 cloves (2 cloves) garlic grated
  • 1 teaspoon (1 teaspoon) dried oregano or dill
  • ¾ cup (110 grams) all-purpose flour
  • 2 teaspoons (2 teaspoons) baking powder
  • ¾ teaspoons (¾ teaspoon) salt
  • ¼ teaspoon (¼ teaspoon) black pepper
  • 2 tablespoons (2 tablespoons) extra virgin olive oil add more as needed to fry the patties
  • 4 ounces (100 grams) crumbled feta cheese optional

  • Grate and Salt: Grate 2 pounds zucchini and toss it with salt in a colander. Let it sit for 10 minutes to release excess water.
    Step 1 Grated zucchini in a colander tossed with salt.
  • Squeeze Dry: Use your hands (or a clean towel) to squeeze out as much water as possible from the zucchini.
    Step 2 Squeezing the water out of the grated zucchini
  • Make the Batter: In a bowl, beat 1 large egg. Add the zucchini, 4 ounces crumbled feta cheese (if using), 1 large red onion (thinly 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. Mix into a thick batter.
    Step 3 Zucchini batter in a mixing bowl.
  • Cook the Fritters: Heat 2 tablespoons extra virgin olive oil in a skillet over medium-high heat. Drop spoonfuls of batter into the pan, flatten gently, and cook for 3-4 minutes per side until golden and crispy.
    Step 4 Cooking the patties on a skillet with olive oil.
  • Serve: Transfer fritters to a paper towel–lined plate. Cook the rest of the batter in batches, adding more oil as needed. Serve right away.
    Step 5 Serving the zucchini fritters on a platter with fresh lemon.
SUBSTITUTIONS
  • Egg: Swap with ⅓ cup chickpea flour + ¼ cup water for a vegan version.
  • Flour: Use a 1:1 gluten-free blend if needed.
  • Feta: Try parmesan, or skip for dairy-free.
  • Red onion: Sub with white, yellow, or green onion.
  • Garlic: Use ½ teaspoon garlic powder instead of fresh.
  • Herbs: Use parsley, dill, chives—or dried oregano, mint, or thyme.
  • Olive oil: Sub with avocado or any vegetable oil.
 
TIPS
  • Squeeze well: Dry zucchini = crisp fritters. Don’t skip this step!
  • Use enough oil: Helps them get golden and crispy.
  • Don’t overcrowd the pan: Give them space to brown.
  • Flatten gently: Helps them cook evenly.
  • Best fresh: Reheat in the oven or air fryer to keep them crispy.
 
STORAGE
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a hot oven or air fryer until warmed through and crisp again. Avoid the microwave—they’ll turn soggy.
 
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