Zucchini Fritters, recipes with zucchini


20 min

Zucchini Fritters

Zucchini Fritters Photo 1


20 min


4 persons




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Author: Antonina Blum

The word fritter usually conjures up something heavy and deep-fried, but these zucchini pancakes are as light and delicate as can be. Shredded zucchini is combined with eggs, garlic, scallions, feta and dill, and then pan-fried in olive oil until crisp on the exterior and tender on the interior.


  • zucchini : 1 pound (about 2 medium, trimmed)
  • salt : 1 tsp
  • large eggs : 2 piece
  • scallions : 2 piece (minced)
  • fresh chopped dill : 2 Tbsp
  • feta cheese : 0.5 cup (crumbled)
  • garlic : 1 clove (medium, minced or pressed through a garlic press)
  • black pepper : 0.25 tsp
  • cornstarch : 0.25 cup (or all purpose flour)
  • baking powder : 0.5 tsp
  • olive oil : 6 Tbsp (+ Lemon wedges, for serving)

Metric Conversion

Stages of cooking

  1. Ingredients.

    Zucchini Fritters Photo 2
  2. Begin by shredding the zucchini on a box grater or in a food processor.

    Zucchini Fritters Photo 3
  3. Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid. Let sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible.

    Zucchini Fritters Photo 4
  4. Combine the dried zucchini with the eggs, scallions, dill, feta, garlic and pepper.

    Zucchini Fritters Photo 5
  5. Then sprinkle the corn starch and baking powder over top, and stir until well incorporated.

    Zucchini Fritters Photo 6
  6. Heat the olive oil in a large non-stick skillet, and then drop the batter into into the pan. Pan-fry until golden brown on both sides.

    Zucchini Fritters Photo 7
  7. Drain on paper towels, then serve warm or room temperature with lemon wedges.

    Zucchini Fritters Photo 8

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