Mediterranean-Style Zucchini Fritters Recipe
These Mediterranean-Style Zucchini Fritters are crispy, flavorful bites made with grated zucchini, onion, and a blend of spices, served perfectly with creamy tzatziki sauce. They make a fantastic appetizer or light meal, combining fresh vegetables with aromatic herbs and a hint of Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 pound zucchini (about 3 medium)
- 1 small yellow onion
Dry Ingredients
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon ground cumin
- 1 teaspoon za’atar (optional)
Wet Ingredients
- 1 large egg
- ½ cup whole milk
- Vegetable oil, for frying
To Serve
- Flaky salt, for serving
- 1 cup Tzatziki Sauce
Instructions
- Prepare the zucchini and onion: Set a strainer over a large bowl and line it with cheesecloth, a nut bag, or a thin kitchen towel. Grate the zucchini and onion directly over the cheesecloth. Sprinkle with kosher salt and toss everything to combine. Let the mixture sit for 10 minutes to draw out moisture. Then gather the cheesecloth around the mixture and squeeze out as much liquid as possible to prevent soggy fritters.
- Mix the batter: In a large bowl, combine the all-purpose flour, baking powder, and freshly grated Parmesan cheese. Stir in the egg, whole milk, freshly cracked black pepper, ground cumin, and za’atar if using. Then fold in the squeezed zucchini and onion mixture until well combined but not overmixed to keep the fritters tender.
- Heat the oil: Attach a deep-fry thermometer to a large, deep skillet and add about ½-inch of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
- Fry the fritters: Working in batches, carefully drop ¼ cup portions of the batter into the hot oil. Using a fork, gently spread the batter into thin rounds about ¾-inch thick. Fry the fritters until golden brown and cooked through, about 3 to 4 minutes per side. Adjust the heat as needed to prevent burning.
- Drain and season: Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Immediately sprinkle with a pinch of flaky salt for an extra burst of flavor. Repeat frying with the remaining batter.
- Serve: Serve the zucchini fritters warm alongside a generous cup of tzatziki sauce for dipping, enhancing the Mediterranean flavors with cool, creamy contrast.
Notes
- Be sure to squeeze out as much liquid as possible from the zucchini and onion mixture to avoid soggy fritters.
- Za’atar is optional but adds a delicious earthy, herbal flavor common in Mediterranean cooking.
- Maintain the oil temperature between batches to ensure even cooking and a crispy crust.
- These fritters are best enjoyed fresh and warm but can be kept warm in a low oven if needed.
