Zucchini Fritters with Feta and Parmesan – Easy and Flavorful Recipe

Preparation method

• For this recipe, I used two zucchini and one green squash, but you can use any combination you have on hand. The important part is to end up with approximately 700 g after squeezing out the excess moisture.
• Start by grating the zucchini using the large holes of a grater and sprinkling them with a little salt. Let them sit for about 10–15 minutes, then squeeze out as much liquid as possible.
  This step is essential for achieving fritters that hold their shape well and brown nicely during cooking.
• Transfer the zucchini to a large mixing bowl and add the crumbled feta, grated Parmesan, mixed cheeses (if using), eggs, crushed garlic, finely chopped herbs, and pepper. Mix everything well, then incorporate the flour and breadcrumbs.
  The mixture should be well combined but still slightly light in texture. If it feels too soft, add a little more breadcrumbs.
• Heat oil in a large frying pan. Scoop the mixture with a spoon and place equal portions directly into the pan, gently flattening them with the back of the spoon if needed.
  Fry the fritters over medium heat until they are golden and crispy on both sides. Once cooked, transfer them to paper towels to remove any excess oil.
• Zucchini fritters can be served warm or at room temperature. I paired them with a simple seasonal salad made with tomatoes, cucumbers, and onion, a combination that perfectly complements the rich flavor of the cheeses and the freshness of the zucchini.
• Soft on the inside and pleasantly crispy on the outside, these zucchini fritters are one of the simplest and tastiest ways to make the most of seasonal vegetables. They come together easily using everyday ingredients and are perfect both for a light lunch or a cozy dinner served with a fresh salad.
  If you try them, I would love to hear how they turned out and what combinations of cheeses or herbs you chose for your own version.