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your best zucchini fritter/zucchini rosti/zucchini patty/zucchini latke/zucchini pancake recipes- what herbs & spices do you like to use?

phoenikia Sep 7, 2010 07:25 PM

I usually use some fresh dill, garlic and sauteed onion, and sometimes add some cumin and oregano. Once in a while I add some grated carrot, as well. Tonight, I made one batch with my usual batter, and another batch with the usual batter and a little chevre in the centre of the patty. Instead of frying them in olive oil, I baked them at 400 degrees F in an ovenproof dish that had been brushed with olive oil, turning them once. They didn't turn out as golden as they do when I fry them, but they still tasted good and were way more virtuous.

Later this week, I'll be making Ho Bak Jeon (Korean Zucchini fritters) with some sesame oil and jalapeno added to the flour, egg and zucchini batter.

What do you like to add to your zucchini fritters/patties/latkes/pancakes etc?

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  1. goodhealthgourmet RE: phoenikia Sep 7, 2010 08:01 PM

    lemon zest, chives (or scallions), fresh herbs (thyme, mint, dill or oregano), a *touch* of freshly grated nutmeg, and a little cheese (Parm, Romano, feta, or goat cheese)...serve with a fresh tomato sauce or yogurt sauce for dipping.

    3 Replies
    1. re: goodhealthgourmet
      phoenikia RE: goodhealthgourmet Sep 8, 2010 08:17 AM

      Sounds good, ghg ;-) I'll have to try adding nutmeg, zest and/or chives, as well as the grated cheeses.

      I usually serve mine with some sour cream. Will have to try a tomato sauce or yogurt sauce in the future.

      How do you flavour your yogurt sauce? Does it taste like raita or tzatziki?

      1. re: phoenikia
        goodhealthgourmet RE: phoenikia Sep 8, 2010 02:33 PM

        you can go a few different ways with the yogurt sauce - Greek yogurt with some chopped fresh herbs, pepper, and maybe a squeeze of lemon...or fold some goat cheese into it. i've also done it with a little powdered buttermilk which adds a really nice tangy kick. or if you're feeling decadent, how about some mascarpone? ;)

      2. re: goodhealthgourmet
        Caitlin McGrath RE: goodhealthgourmet Sep 8, 2010 04:09 PM

        I also like zucchini pancakes with a fresh tomato sauce; roasted red pepper sauce or coulis is a good choice, too.

      3. Infomaniac RE: phoenikia Sep 8, 2010 03:30 AM

        I'm curious to know also what makes up peoples batter if you were using 2 cups of shredded zucchini.
        How much flour, eggs, do people add any baking soda, etc.?

        3 Replies
        1. re: Infomaniac
          phoenikia RE: Infomaniac Sep 8, 2010 08:15 AM

          I grate the zucchini, salt and drain for 30 minutes, pressing out any liquid, then measure the 2 cups. Then I usually use 1 beaten egg, and 1/2 cup of flour to 2 cups of pressed grated zucchini. If the mixture looks too wet, you can add a little more flour. I don't use any baking soda.

          1. re: phoenikia
            LauraGrace RE: phoenikia Sep 8, 2010 02:42 PM

            Yup, mine's pretty much the same.

            1. re: LauraGrace
              HillJ RE: LauraGrace Feb 6, 2011 09:16 AM

              same as my recipe except one I have a few dozen zuke cakes made I whip up an egg batter, place a few premade zuke cakes in a pan with a tiny bit of olive oil. Pour in the egg and cook until firm-ish then serve with Greek yogurt and s&p. Zuke Cake Egg Bake!

        2. b
          bear RE: phoenikia Sep 8, 2010 09:08 AM

          Michael Ruhlman posted this recipe on his blog a couple of months ago. It's from Michael Symon. The recipe calls for dill, scallion and mint, but I just used the herbs I had on hand.
          Instead of the scallion, I sauteed an onion in a little oil, and then subbed basil and thyme for the herbs. They were a bit tricky to flip so I used a spatula on the bottom and on top. The feta gave them a nice salty tang, and the yogurt was a good foil for the fritters. I'm making them again soon.

          1. linguafood RE: phoenikia Sep 8, 2010 09:26 AM

            I don't remember where I got the recipe (it was from a Greek food blog, tho), but it had feta & mint added to the fritters. Don't actually remember adding flour or egg. But the mint works *really* well in those. Adds a whole bunch of freshness to cut thru the creamy feta.

            1 Reply
            1. re: linguafood
              bear RE: linguafood Sep 8, 2010 09:31 AM

              Yes, I'll definitely give the mint a try next time I make Michael Symon's fritters.

            2. t
              toveggiegirl RE: phoenikia Sep 8, 2010 02:54 PM

              I like Nigella's version with feta, mint (both fresh and dried), parsley, scallions, paprika and a few squeezes of lime juice.

              1. Emme RE: phoenikia Sep 8, 2010 08:53 PM

                i do mine with caramelized onions, egg, a little parmesan, almond meal, and a dash of nutmeg, S & P.

                1. al b. darned RE: phoenikia Sep 8, 2010 11:05 PM

                  Not too long ago, someone posted a recipe here using Old Bay. While the recipe wasn't the crab cake alternative it proported to be, it was quite tasty.

                  1 Reply
                  1. re: al b. darned
                    DGresh RE: al b. darned Sep 9, 2010 05:51 AM

                    these: http://www.sustainabletable.org/kitch...
                    "I can't believe they're not crab cakes". They are very good.

                  2. d
                    dfrostnh RE: phoenikia Sep 9, 2010 03:53 AM

                    Somewhere I have a recipe for a Thai curried zucchini fritter with peanut sauce. But last weekend I made zucchini currant (used raisins) pancakes for breakfast with maple syrup. The recipe is on Epicurious.

                    3 Replies
                    1. re: dfrostnh
                      prima RE: dfrostnh Aug 19, 2011 01:28 PM

                      thanks for mentioning the Thai curried zuke fritter. I'm going to try this recipe : http://www.closetcooking.com/2009/09/... !

                      1. re: prima
                        TorontoJo RE: prima Aug 19, 2011 06:23 PM

                        prima, you should try and replicate Khao San Road's squash fritters with your zukes. I definitely taste ginger and lemongrass in the recipe and I love how there are always strands of the squash that have managed to stay separate and which give the fritters that wonderful crispy texture. And you'd have to figure out that tamarind sauce, too, of course. :)

                        1. re: TorontoJo
                          prima RE: TorontoJo Aug 19, 2011 09:23 PM

                          great idea, TorontoJo. ;-)

                    2. a
                      anunez RE: phoenikia Sep 9, 2010 10:36 AM

                      I like to use a little zatar in my mix - really adds something and people never seem to quite be able to place it

                      1 Reply
                      1. re: anunez
                        phoenikia RE: anunez Sep 18, 2010 01:45 PM

                        great idea- will give that a try!

                      2. JungMann RE: phoenikia Sep 9, 2010 11:29 AM

                        Dill, mint, scallions, feta and chopped walnuts. Maybe top with some Aleppo pepper and serve with garlic and mint yogurt or tzatziki. Nutmeg sounds like an interesting touch.

                        1 Reply
                        1. re: JungMann
                          phoenikia RE: JungMann Sep 18, 2010 01:46 PM

                          Haven't tried adding chopped walnuts- what a good idea. Bet chopped pistachios would also be good. Thanks, JungMann!

                        2. Jetgirly RE: phoenikia Feb 6, 2011 09:06 AM


                          I made these last night. I think they could have used a bit more flour than the recipe called for, but the flavour is great. For my yogurt sauce I used honey instead of sugar, and used a spice blend of curry powder, garam masala and mango powder.

                          1. e
                            escondido123 RE: phoenikia Aug 19, 2011 01:30 PM

                            I combine falafel ingredients with grated/squeezed zucchini. And now I bake rather than fry and they come out perfect.

                            1. Cyndigo RE: phoenikia Aug 19, 2011 02:19 PM

                              Just posted this in another thread but these are delicious, and freeze really well. I usually up the spices quite a bit.

                              1. prima RE: phoenikia Aug 21, 2011 11:12 AM

                                Saw a zucchini, corn, cilantro, jalapeno and goat cheese fritter served with a "gazpacho" sauce recipe in this week's Hello Magazine (Canadian edition- which doesn't have an online recipe archive. Couldn't find a similar recipe isn't in the online British Hello Mag archive). Will experiment with and without the goat cheese.

                                Found this corn fritter recipe, that I'd think should also be tasty if made with zucchini, or a zucchini/corn blend. http://www.foodandwine.com/recipes/ci...

                                1. prima RE: phoenikia Sep 18, 2011 08:57 AM

                                  has anyone found a baked (rather than fried) zuke fritter/patty/croquette recipe they really like?

                                  3 Replies
                                  1. re: prima
                                    HillJ RE: prima Sep 18, 2011 09:01 AM

                                    Just scroll midway down for the English translation.
                                    These are light and fried-free.

                                    1. re: HillJ
                                      prima RE: HillJ Sep 18, 2011 09:12 AM

                                      excellent- thanks HillJ ;-)

                                      1. re: prima
                                        HillJ RE: prima Sep 18, 2011 10:16 AM

                                        My pleasure, prima!

                                  2. m
                                    MoGa RE: phoenikia Sep 18, 2011 09:09 AM

                                    I like using courgettes for Korean style fritters also. What I love to add to them most is a dipping sauce made with rice vinegar, soy sauce, sugar (or honey), some water and raw onion pieces.
                                    Does that qualify as herbs and spices? The chile is a given.

                                    For the batter I tend to add one tablespoon of flour to each two eggs (and a big pinch of salt)

                                    1 Reply
                                    1. re: MoGa
                                      prima RE: MoGa Sep 18, 2011 09:14 AM

                                      sure, that qualifies as herbs & spices ;-)

                                    2. L.Nightshade RE: phoenikia Sep 18, 2011 09:35 AM

                                      I like Batali's recipe, simple, but it works well with Italian-themed foods. Much better with the sheep milk ricotta called for, but I've made them in a pinch with a lesser ricotta, still pretty good.


                                      People who make meatballs in the oven instead of a skillet say they brown better when cooked on parchment paper. Perhaps that would work for your fritters also?

                                      3 Replies
                                      1. re: L.Nightshade
                                        prima RE: L.Nightshade Sep 18, 2011 09:36 AM

                                        Thanks for the link and the suggestion!
                                        Will give the parchment paper a try- for zucchini fritters and my next round of non-fried meatballs! ;-)

                                        1. re: prima
                                          L.Nightshade RE: prima Sep 18, 2011 10:26 AM

                                          You're quite welcome! Hope it works for you.
                                          I'm running into you on several threads I'm looking at. We must be on a similar cooking wavelength!

                                          1. re: L.Nightshade
                                            prima RE: L.Nightshade Sep 19, 2011 06:47 AM

                                            Nice to find another Chowhound with a similar wavelength ;-)

                                      2. prima RE: phoenikia Jul 7, 2012 09:06 AM

                                        My zukes are ready! Looking fwd to any new fritter ideas!

                                        1 Reply
                                        1. re: prima
                                          classylady RE: prima Jul 15, 2012 05:08 PM

                                          I use pancake mix instead of flour to make zucchini pancakes.

                                        2. prima RE: phoenikia Jul 13, 2012 09:38 PM

                                          Made an oven-baked version tonight, with grated zucchini, chopped cilantro, Tabasco, olive oil, egg, flour. Baked them in an oiled Pyrex dish at 375 degrees for around 15 minutes, flipping once.

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