Equipment
Ingredients
Vegetable Base
- 500 g zucchini, grated
- 5 g salt
- 3 green onions, finely chopped
- 2 garlic, minced
Binder & Flavor
- 2 large eggs, lightly beaten
- 100 g feta cheese, crumbled
- 15 g fresh dill, chopped
- 15 g fresh parsley, chopped
- 1 lemon zest
- black pepper
Dry Ingredients
- 70 g all-purpose flour
- 4 g baking powder
Cooking
- 30 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 88 kcal
- Protein
- 4 g
- Carbohydrates
- 7 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 310 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 38 mg
- Potassium
- 49 mg
- Calcium
- 73 mg
- Iron
- 0.5 mg
- Magnesium
- 6 mg
- Phosphorus
- 62 mg
- Zinc
- 0.4 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.2 mg
- Folate
- 13 mcg
- Water
- 18 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the grated zucchini in a colander set over a bowl or sink. Toss with the salt and let sit for 10-15 minutes to draw out excess moisture.
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and lightly brush it with a portion of the olive oil.
Transfer the salted zucchini to a clean kitchen towel. Twist and squeeze firmly to extract as much liquid as possible. The zucchini should feel dry and compact.
In a large mixing bowl, combine the squeezed zucchini, green onions, garlic, crumbled feta, dill, parsley, lemon zest, beaten eggs, and black pepper. Mix well to combine.
Sprinkle the flour and baking powder over the zucchini mixture. Fold until just combined and no dry pockets of flour remain.
Scoop roughly 60ml (1/4 cup) portions of the mixture onto the prepared baking sheet. Flatten slightly with the back of a spoon to create patties about 1.5cm thick.
Brush the tops of the fritters generously with the remaining olive oil. Bake for 12-15 minutes until the bottoms are golden brown.
Flip the fritters carefully. Bake for another 10-12 minutes until deeply golden on both sides and firm to the touch.
Remove from the oven and let rest on the tray for 5 minutes to firm up before serving.
Chef's Notes
- Squeezing the zucchini is the single most important step. If you measure the liquid extracted, it should be close to 150ml-200ml for this amount of zucchini.
- For a gluten-free version, chickpea flour (gram flour) is an excellent binder that adds a nutty flavor and extra protein.
- Serve these with a cool tzatziki or a simple lemon-garlic yogurt dip to contrast the hot, savory fritter.
- If the mixture feels too wet to hold its shape before baking, add another tablespoon of flour. If too dry, add a splash of milk.
Storage
Refrigerator: 4 days — Store in an airtight container with paper towels between layers to absorb moisture.
Freezer: 3 months — Freeze on a baking sheet first, then transfer to a bag.
Reheating: Reheat in a 180°C/350°F oven or air fryer for 5-8 minutes until crisp. Microwave is not recommended as they will become soggy.
Troubleshooting
Fritters are soggy or mushy inside
Cause: Insufficient moisture was removed from the zucchini
Fix: Bake for an additional 5-10 minutes on a wire rack set over the baking sheet to circulate air.
Prevention: Squeeze the zucchini until your hands actually hurt; the volume should reduce by nearly half.
Cultural Context
Vegetable fritters, known as 'kolokithokeftedes' in Greece or 'mücver' in Turkey, are a staple of Mediterranean cuisine designed to utilize the abundant summer squash harvest. While traditionally fried in olive oil, baking offers a lighter preparation that highlights the fresh herbs and salty cheese common to the region.
