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My Big Fat Greek Zucchini Fritters

Updated: Aug 27, 2021

Prep: 20 min // Cook: 10 min


Zucchini (or Courgette - whatsoever) is in its absolute season now -end of summer- which means you get most of its flavour. This recipe is an authentic Greek staple every household enjoys to having on the table, especially and traditionally deep-fried as my mum and grandma used to do. It is usually served throughout Greece in taverns and restaurants as a side with tzatziki (tapas style).

During summer months, most local middle eastern groceries or big mainstream supermarkets here in the UK offer a Mediterranean variety of zucchini (or courgette) which packs some extra flavour. They might be a little bit more expensive for that reason too. The fruit is light green and slightly mottled (photo) so I definitely recommend looking out for this variety to taste the difference.


Nonstick pan, a big bowl

Kids Activity

Kids can be involved depending on their age and stage of motor skills. You can start them from easier levels (mixing the ingredients) and progress to just removing or even flipping as they grow up.


What I’ve done for this recipe is to actually modify it to a healthier/lighter version by avoiding deep frying and re-introducing it as a fritter using the pancake-style frying technique. This means:

(a) the result will be slightly different from the ones you’ve tasted in the Greek tavern, in my opinion, way lighter and more intense in flavour (as the oil will not dominate) and

(b) the resulting mixture substance should be less watery and therefore, less wobbly, to be able to make fritters and not fall apart in your pan. The secret is to remove the moisture from the courgettes and use self-raising flour (or baking powder) to achieve a thick and fluffy consistency.

Ingredients (8-10 fritters)

  • 2 medium zucchinis (around 500g)

  • 150g Feta cheese, crumbled

  • 50g Parmesan, grated

  • 2 spring onions, thinly sliced

  • 2 eggs

  • 100g (around 5 tbsp) self-raising flour (or 100g plain flour + 1tsp baking soda)

  • 2 tbsp fresh dill, finely chopped

  • 2 tbsp fresh parsley, finely chopped (or replace with coriander)

  • 10 fresh basil leaves, finely chopped (or replace with mint leaves)

  • 1 tbsp dried oregano

  • 1 lemon, zested

  • Salt and pepper

  • Olive oil


  • Wash thoroughly and grate the zucchini onto a tea towel using the large grater holes. Sprinkle with salt (to help release as much moisture), wrap in the towel and squeeze tightly to strain the liquids out. Moisture must be removed to achieve a thicker consistency and a crunchier bite.

  • In a large bowl, beat the eggs and then start adding the ingredients one by one: spring onions, crumbled feta, parmesan, lemon zest, dill, parsley, basil, oregano, pepper, and last, add the strained zucchini and flour. Mix to incorporate but not overmix.

  • Heat a non-stick pan (medium heat) with a few drops of olive oil, scoop a good heaped spoonful of the mixture into the pan and press to form a pancake shape (around 8cm diameter and 1 cm thickness). Fry 1-2 min per side. A good non-stick pan will need no oil to fry. I prefer small pans for pancakes as you can easily do pancake-style backside flips.

  • Serve warm with some freshly squeezed lemon and tzatziki (of just plain Greek yoghurt)

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