# What You’ll Need:
→ Vegetables
01 - 2 medium zucchinis (approximately 400 g), grated
02 - 2 spring onions, finely sliced
03 - 1 small clove garlic, minced
→ Dairy & Eggs
04 - 2 large eggs
05 - 60 g feta cheese, crumbled (optional)
→ Dry Ingredients
06 - 60 g all-purpose flour
07 - 25 g grated Parmesan cheese
08 - 0.5 teaspoon baking powder
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
→ Herbs & Spices
11 - 2 tablespoons fresh parsley or dill, chopped
12 - 0.5 teaspoon dried oregano (optional)
→ For Cooking
13 - 3 to 4 tablespoons olive oil or vegetable oil
# How to Make It:
01 - Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Transfer the drained zucchini to a large mixing bowl.
02 - Add the sliced spring onions, minced garlic, chopped parsley or dill, crumbled feta (if using), and grated Parmesan to the zucchini. Toss gently to distribute evenly.
03 - In a separate bowl, whisk together the eggs, salt, black pepper, and dried oregano. Pour this mixture over the zucchini mixture.
04 - Evenly sprinkle the flour and baking powder over the mixture. Stir gently until just combined; avoid overmixing to prevent toughness.
05 - Heat 2 tablespoons of oil in a large non-stick skillet over medium heat until shimmering.
06 - Using heaping tablespoons of batter, carefully add portions to the skillet. Flatten each slightly with a spatula. Fry for 2–3 minutes per side, or until golden and cooked through. Cook fritters in batches, adding more oil as necessary.
07 - Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Serve hot, optionally with yogurt or tzatziki.
