Zucchini Fritters Recipe

Zucchini Fritters Recipe

Of all zucchini recipes, these Turkish zucchini fritters are one of my favorite. Lightly fried in olive oil, and chock full of fresh herbs, these delicate patties melt in your mouth. They are a great way to use up bumper crops of zucchini, and can easily be made dairy-free by omitting the feta cheese.

A traditional Turkish Dish

Called mücver in Turkish, these are incredibly easy to gobble up, so be sure to double or triple this recipe if you have friends coming over! I’m going to warn you right here though, these fritters are a little, well, fall-aparty. The batter is very loose, which can be frustrating when flipping. But this is also what makes them so delicious and light. I use one of these fish spatulas to flip them carefully, and don’t get too concerned if small bits flake off of the fritters. Heck, you might even have a couple that fall apart completely. No worries, even a zucchini fritter “pile” will taste delicious, I promise. And they only get easier with practice.

Zucchini recipes, turkish zucchini fritters, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Serving Suggestions

I like to serve them with a small side of plain yogurt, or some chopped fresh tomato. The herb mixture inside is completely up to you. Traditionally used are parsley, mint, and dill, feel free to use all or one of these, or experiment with other herbs as well. I would serve these with Marinated Carrot Salad and Turkish Style Braised Leeks for a light lunch or dinner, and if you’re on the hungrier side, add in Mom’s Meatballs with Parsley and Onion Salad.

Zucchini Fritters Recipe

Zucchini Fritters Recipe

Lightly fried in olive oil, and chock full of fresh herbs, these delicate patties melt in your mouth.
5 from 3 votes
Print Pin Rate
Course: Vegetable
Cuisine: California, Turkish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 -3
Calories: 439kcal
Author: Aliye Aydin


  • 1 pound zucchini
  • ½ bunch Scallions
  • ½ teaspoon sea salt
  • ⅓-½ cup chopped fresh herbs (parsley, mint, dill)
  • 1 egg
  • 2-3 Tablespoons brown rice flour or all-purpose flour
  • 2-3 oz. crumbled Feta cheese (optional)
  • 5-7 grinds Freshly ground black pepper
  • 4 Tablespoons extra virgin olive oil, divided


  • Grate zucchini in a food processor with grating attachment or with a box grater. Chop scallions. Combine grated zucchini and chopped scallions in a strainer set over a bowl and sprinkle with sea salt. Work together with your hands, incorporating salt throughout. Let sit 15 minutes.
  • Squeeze, working out as much liquid as possible. You will have about 2 cups of zucchini.
  • Place in a clean bowl. Add chopped herbs, egg, flour, and feta cheese, pepper. If not using feta cheese, as another ¼ t salt. Mixture will be quite loose, that’s okay.
  • Heat 10” saute pan over medium heat. When hot, add 2 Tablespoons olive oil. Spoon 3 patties into pan, creating a round shape. They will be loose. Let them cook. Using a fish spatula, carefully flip when edges are starting to turn golden brown, about 5 min over medium heat. Flip and cook 2-3 min on other side. Add remaining 2 Tablespoons olive oil after cooking 2 batches.
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6 thoughts on “Zucchini Fritters Recipe”

  • Hi Aliye,
    Thanks for this recipe. They were delicious. We had them as a side with a bit of steak and some salad. They gave the meal a really nice lift. I happened to have all the herbs on hand so made the traditional version. The mint was especially good. As luck would have it, I made a double batch, so I get to try them cold or double crisped during the week. 😀

    • Hi Lisa,
      You are so welcome! I’m glad they turned out well. That sounds like a delicious dinner. And yes, they are delicious cold, a great snack or part of a meal.

  • These fritters are a terrific way to use this season’s zucchini. I made a batch using only parsley (no dill or mint) due to my husband’s unadventurous pallet. They were delicious. I was surprised at how nicely they crisped up in so little time. I took the lead from an earlier post and had them cold for lunch the next day. So delicious. Next time I’m making a double batch, and will try them for breakfast topped with a fried egg!

    • Hi Kim,
      I am so glad to hear you had success with these! And OMG, a fried egg!?! Amazing! And what a perfect way to get veggies for breakfast! Thank you for trying.

  • I made these for dinner one night with something else I normally cook (steak). I was surprised that my family ate them and enjoyed them. Great way to enjoy veggies. I think they were very good. I am looking forward to making them again soon.

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