Zucchini Fritters

Recipe by cleverguts (CG Admin)

  • Time needed: 45 minutes
  • Calories per serving:
  • Servings: 2
  • Difficulty: 2
  • Rating: 3.60 based on 5 reviews


• 2 large zucchinis, grated
• 80 grams of parmesan cheese
• 1 clove of garlic, crushed
• 2 spring onions
• 2 eggs
• 1 tsp. dried mixed herbs
• ½ tbsp. olive oil
• Sea salt


Place the grated zucchini into a colander and sprinkle with a little salt. Allow it to sit for 30 minutes and the squeeze out any excess moisture. Place the egg, parmesan, spring onions, garlic and dried herbs into a bowl and mix with the zucchini. Scoop out a spoonful of the of the mixture and shape it into patties. Heat the oil in a frying pan, add the patties and cook for 2 minutes, turn them over and cook for another 2 minutes. Serve warm.

5 reviews for “Zucchini Fritters”

  • review by:

    Easy to prepare and so tasty. We ate this with the salmon and salsa.

  • review by:

    Great combination but 2 mins each side gives you slightly raw courgette. Fine if you buy commercial veg grown under glass but a problem if you’re using outdoor grown allotment surplus. Does anyone really succeed in frying with so little oil? You can jazz it up with chopped chilli and coriander.

  • review by:

    Loved this recipe. Easy and quick to make. A good way to use up glut of courgettes.

  • review by:

    These had too much cheese in for my taste and mine were more like omelettes but maybe my zucchini were the wrong size .

  • review by:

    Mixture was far too wet even though I left courgette longer to drain than the allotted time. Added some mixed linseed mix to dry it out a bit. If I made it again would try without adding the eggs or leave them out altogether I don’t think they added anything. Delicious though even though no patty shape due to wetness.

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