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zucchini recipes Recipe

Zucchini Recipes

These light, crispy zucchini and feta fritters are perfect as a quick appetizer or a delicious vegetarian main. Packed with fresh herbs, tangy cheese, and tender zucchini, they are an easy way to enjoy seasonal produce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini About 500 g total.
  • 1 teaspoon salt
  • 2 large eggs
  • 120 grams feta cheese Crumble before adding.
  • 2 tablespoons fresh dill Chopped.
  • 2 tablespoons parsley Chopped.
  • 2 spring onion Finely sliced.
  • 100 grams all-purpose flour About 2/3 cup.
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil For frying.

Equipment

  • 1 box grater
  • 1 large bowl
  • 1 small bowl
  • 1 clean kitchen towel or cheesecloth
  • 1 non-stick skillet
  • 1 spatula
  • 1 set measuring cups and spoons

Method
 

  1. Wash and trim the zucchini. Grate them using a box grater.
  2. Place the grated zucchini in a clean kitchen towel or cheesecloth. Sprinkle with 1 teaspoon of salt, let it sit for 7 minutes.
  3. After 7 minutes, squeeze out as much liquid as possible from the zucchini.
  4. In a large bowl, combine the squeezed zucchini, eggs, crumbled feta, dill, parsley, spring onion, black pepper, and flour. Mix until just combined.
  5. Heat 2 tablespoons olive oil over medium heat in a non-stick skillet.
  6. Using two spoons, scoop about 2 tablespoons of the mixture per fritter and drop onto the skillet. Flatten each mound slightly with the back of the spoon.
  7. Cook for 3-4 minutes per side, or until golden brown and firm.
  8. Repeat with the remaining batter, adding more oil as needed.
  9. Drain fritters on a paper towel-lined plate. Serve hot with yogurt or a simple salad.

Notes

For extra crispy fritters, make sure to squeeze out as much liquid from the zucchini as possible. Feel free to swap dill for mint, or add a pinch of dried oregano for variation. These also reheat well in the oven at 180°C (350°F) for 10 minutes.