We made these tonight and they are amazing. Riverford's commitment to tackling modern slavery, Meet the people behind all the food Riverford produces and sells, The finest seasonal, organic food grown on our farm & cooked in our restaurant, Packed full of interviews, opinion pieces, ethical lifestyle tips and all the latest news on sustainable food, Inspiring seasonal ideas to make the most of your organic produce, A range of recipes to help you cook with the seasons, From quick ideas and main meals to showstopping sides and salads, Our favourite meat recipes for any occasion, Recipes for indulgent puddings and homemade favourites, All our vegan, vegetarian and dairy-free recipes in one place, 3-4 courgettes (about 600g), coarsely grated, 2 tbsp fresh dill, mint or coriander, finely chopped, oil for frying e.g. So flavorful and delicious! Eating them makes me wish we had more zucchini:). I didn’t grow dill this year and looked for fresh dill in the stores, after 3 stores and coming up empty , decided to use dried.

There are only 5 basic ingredients in these fritters and I can almost guarantee you have them all right now – eggs, flour, baking powder, salt and zucchini.

Love the idea of serving these with the Peruvian Chicken, Rebecca.

I HIGHLY recommend this recipe.

I stumbled on a trick get most of the water out. Thanks. Even my husband, who is no zucchini fan, ate 5 of them. A nice counterpoint. I ended up making and frying them the same evening, but after seeing the consistency, I agree it would have been fine to refrigerate the batter. I've never met a zucchini recipe that I didn't love from Spiralized Zucchini Recipes to Zucchini Bruschetta.But, I'm particularly partial to the Greek-inspired combination of feta cheese and red onion that we also used in Zucchini Egg Muffins.

Do you think they would freeze well? I have a Cuisinart and I love it. Required fields are marked *.

We had a hard time getting them to stick together. Love all your recipes! They're good with salsa, if you have ripe tomatoes …

Our founder - from one man and a wheelbarrow to 50,000 deliveries a week. what other cheese can be substituted for the feta? Do you think these can be frozen prior to frying?

The recipe is very easy and they are delicious.

It was so easy to follow and the only thing I can say about this, is that it is delicious and I didn’t make enough. This recipe is amazing! made this for my husband, guests, vegetarian best friend…loved by all! The data is calculated through an online nutritional calculator, Edamam.com.

I usually don’t like Zucchini but I though I would try this and they were delicious especially with the Tzatziki Sauce.

(Not that I would know anything about this…).

The fritters came out crispy and so delicious! I had to cook them longer than the recipe said to really crisp them up but otherwise followed it exactly.

A great way to get ‘non-zucchini lovers” to eat zucchini or other summer squashes. Hi Naomi, I think you’ll need approximately 2.5 cups of shredded zucchini. They are really easy and taste amazing, not too overpowering or too subtle. Well, maybe they are not a bit more healthier that potato fritters, however they are definitely equally delicious!

I made these delicious fritters for breakfast this morning…I used grated shallot instead of scallions as I was out of them.

Recipes and Meal Planning for Busy Families, Published July 5, 2018, Updated May 14, 2020 5 Comments.

Can these be frozen and then heated before serving?

Delicious! I never tire of them as they are one of my favourite veggies, but if you are stuck for ideas, Courgette Fritters are a brilliant go to recipe. I usually re-heat a few for lunch. I made it even healthier by substituting the flour and breadcrumbs for ground almonds and it was delicious. SOOOO glad I did.

Thanks! The Zucchini, Feta, and Spinach Fritters turned out amazingly, by the way. Hi Pam, Sorry to hear that. Love your recipes and bought your cookbook for a wedding present! So glad you and your mom are enjoying the recipes! He devoured them and wants me to make a double batch next time!

Please let me know by leaving a review below. Thanks for a great recipe!

I also made your tzatziki and, WOW, perfect combo.

Can the patties be assembled early in the day, refrigerated, and fried later? Have I ever told you how much I love potato fritters? I am starting my New Years eve snacking with these – a FAVOURITE in our household:) Thank you and Happy New Years to you and your family Ms.

made these and, like every other recipe ive seen on this wesbite, they were delicious! All the flavors blend beautifully together.

Keeping/saving, It came out really good! Fry light spray or Olive oil for greasing.

Crispy and delicious.

Can I make these ahead and reheat for a party? I will try to cook less in the pan. The fritters stayed together pretty well. Also may have had too much zucchini; will weigh them next time. Made these tonight and served with tzatziki sauce and a simple Greek salad.

loved loved loved this recipe!

I have been making fritters for a while now, and this was a nice variation.

Yummy, with one small caveat. I served them along with the traditional Sunday roast lamb. Yes, you can make them ahead and reheat, but they won’t be quite as crisp on the exterior (still good, just not as crispy). Thanks! The flavors in both recipes was fantastic! My whole family absolutely loved them! Easy to make and has a wonderful taste.

Let me tell you, even if you’re not a gardener, if you grow courgettes, you’ll feel like Alan Titchmarsh every time you go to check on your plant babies.

Very good recipe – there are a lot of zucchini fritter recipes out there but this is my go to.

Sure Andrea, I think Parmesan or goat cheese would both work well.

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He ate two. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here!

I had something similar to these when I was in college and was so excited to find this recipe.

I love these.

Also, despite my careful attention to extracting the water, the patties were still quite fragile. Thanks so much!

Our family always enjoyed zucchini fritters as one way to cook the abundant summer vegetable, but since I found this recipe, my family LOVES zucchini fritters, and it’s the way I usually serve it now.

The recipe as is, except used duck fat that I had reserved. The recipe on it’s own wants for nothing, but during the summer I added some fresh corn off the cobb and cilantro and wow, the combo was amazing!

Cant wait to get dill and try it:). Hi Ashley, They are delicious with tzatziki…try the recipe on my site .

I used my potato ricer to squeeze out all the water. dried dill works just as well; i actually prefer a little more dill for a bit more zing. Thank you for the inspiration!

Hi Margaret, Yes you can but they won’t be quite as crisp on the exterior.

I guess the only negative of the recipe is the time required to shred the zucchini, drain it, and squeeze it all out.

Made this week, turned out perfectly.

These were amazing fresh and reheated really well in the toaster oven.

Thank you:). We love these fritters, what a great way to use those huge zucchinis in our garden. I had a lot of zucchini, so I thought I’d give this recipe a try tonight. There is a ton of water in there.

The zucchini is abundant from the garden and it just keeps coming! This is a major crowd pleaser – thank you , Jenn for another WINNER!

I used dried dill 1 tsp in place of fresh, and the flavor was so balanced.

I served it with the recommended lemon, and instead of tzatziki sauce, just a little sour cream. The entire dinner was a huge hit!!

I’d love to hear how they turn out! Delicious! Missing the shredded texture, but the taste is still great, and the fritters fry up nicely!

OMG… you gotta try these !

I also improvised on the herbs and just used what I had in the cupboard and I didn’t measure anything, just guessed – but it still worked!

Some left-over fritters went to the office the next day and got a warm reception there, as well.

Made with feta cheese, and baked in the oven, they are a delicious dinner. Do not add all of that dill unless you really, really love dill. Yum yum yum! I have made courgette fritters before but this recipe is the best so far.

If you are using marrows and they are quite watery, you may need to use a clean tea towel and squeeze out any excess liquid.

Hi Debbie, I’d use the medium shredding disk for these. That’s just my personal taste though, I will try this again with different fresh herbs. Hi Ellen, I’d freeze them after frying. The dill and feta are a great combo! Made these over and over, the best zucchini fritters ever!

btw I use mustard as my dipping sauce. Last summer I tried this recipe for the first time. This is the second recipe of yours I’ve made this week and most definitely will not be the last.

Hi Kathryn, sounds like a creative solution and so glad that they turned out well! Was Awesome!!! I also threw in a little more garlic, about half a clove extra.

I used cheesecloth to wring out the zucchini because you can really squeeze it dry.

I put them on a cookie sheet and in a 200 degree oven to reheat. I have made these zuchinni fritters many times before, they’re super easy to make and the flavors are incredible. Everything was wonderful!!

I substituted 2 teaspoons of dried dill with 2 tablespoons of fresh dill.

Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish. Hi Barbara, I’ve never thought to do that, but I think it would work (with no adjustments to the recipe). Hi Jen, I too have read about flax egg but not ever tried it. Thank you!!!

try again.

Had the fritters & yogurt & cucumber dip on the table in 45 minutes.

Put the grated courgette in a colander, sprinkle with salt, mix and let stand for 20-30 minutes. Mine didn’t turn out very ‘together’, a bit sloppy but think perhaps I made them too thin with pressing down.

Thanks for another great recipe. Shred the zucchini using the largest holes on a cheese grater (or a food processor with a shredding … The fritters are so fresh and light and quick to cook. Needed to use up some zucchini from the garden. I substitued fresh grated parmesan cheese for feta, not having any feta on hand and it was still really good. My daughter turns her nose up to any steamed green vegetable but “if you fry it i will try it” is her motto and these did not disappoint!

My husband really liked them too.

Hope you enjoy if you make them! Hope you enjoy!

Thank you. Made these tonight and they were a big hit, even though my husband thought the ingredients looked ominous.

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