Jamie Oliver Zucchini Fritters

There’s something about zucchini that feels overlooked. Kind of like the quiet kid at school who turns out to be brilliant and hilarious once you actually talk to them. These fritters—Jamie Oliver’s version, more or less—turn that quiet little veg into a total show-off. Crispy edges. Creamy, herby middles. That heat from the chili doesn’t punch you in the face. It taps your shoulder and smirks. I made these on a Tuesday I didn’t feel like cooking. Funny how that works. (inspired by Jamie Oliver)

Ingredients Needed

• 3 medium zucchinis (courgettes), firm and green
• Zest of 1 lemon
• 1 small red chilli, finely chopped (seeds removed if preferred)
• A generous handful of fresh mint, sliced
• 1 free-range egg
• 2 heaped spoonfuls of plain flour (approx. 25g)
• A small pile of grated Parmesan (approx. 20g)
• A pinch of dried oregano (optional)
• 100g feta cheese, crumbled
• Olive oil (enough to lightly coat the pan)
• Sweet chilli sauce (optional, for serving)

How To Make Jamie Oliver Zucchini Fritters

1. Start with the zucchini. Grate them roughly. Not too fine or you’ll end up with green mush. Wrap it in a clean tea towel, twist it like you mean it. Water pours out. More than you expect. That step? It’s the difference between crispy and sad.
2. Lemon zest next. It should hit your nose. Not a polite scent—a sharp, wake-you-up kind of brightness. Parmesan—grate it fine, not because Jamie says so, but because you want it to melt into everything. Chop your chilli like you’re sneaking it in. Mint—slice, sniff, smile.
3. Crack the egg into a big bowl. Beat it lazily. Toss everything else in—zucchini, lemon, chilli, mint, Parmesan, a shake of oregano, salt, pepper. Mix it all with your hands. Really get in there. Then, crumble in the feta. Gentle now. You want pockets of salty surprise, not a smooth blend.
4. Heat your frying pan. Medium heat—not screaming hot. Add a gloss of olive oil. When it shimmers, it’s ready. Scoop a spoonful of mixture, drop it in. Flatten it, slightly. Like pressing a note into someone’s palm. Let it sizzle. Flip when the edges turn golden and you smell cheese hitting metal. It’s unmistakable.
5. Eat them hot. That’s the whole point. Maybe with salad. Maybe with a squeeze of lemon that squirts unexpectedly and hits your wrist. Sweet chilli on the side if you’re into contrast. I am.

Why I Love This Recipe

I didn’t plan to fall for this one. Just needed to use up some zucchini, and boom—instant obsession. Something about that feta melting into the crispy green edges. I made them once for lunch and ended up texting two people the recipe before I’d finished eating. My partner hovered by the stove, picking at the cooling ones. We didn’t even sit down.

Recipe Tips

• If your zucchinis are too wet, everything falls apart.
• Squeeze like it’s a workout. If you don’t have mint, don’t cry. Try basil. Or dill. Or nothing.
• Use a non-stick pan unless you enjoy swearing. Chickpea flour works too. A little nuttier.
• A little denser. Want it spicier? Add another chilli. Or a dash of hot smoked paprika. Trust your mouth.

How To Store This Jamie Oliver Zucchini Fritters

• At Room Temperature They’ll sit for a bit. Not long. Maybe an hour or two. Then they get sad.
• In the Fridge Layer them in a container with parchment between. Cold, they go a little soft, but still good. Three days, tops.
• In the Freezer Lay them out on a tray. Freeze. Then bag them. They won’t stick. They’ll last a month. Maybe more, but they lose their edge.
• Reheating Frying pan wins. A little oil. Medium heat. Flip till warm and golden again. Oven works too—350°F (180°C) for ten minutes. Air fryer? Sure. A few minutes. Just avoid the microwave. Unless you like soggy.

Let’s Answer a Few Questions!

Can I use yellow squash instead?
Yeah, absolutely. Different shade, same spirit. Go for it.

What if I don’t have feta?
Try goat cheese. Or something crumbly and salty. Even grated halloumi works in a pinch.

Do I peel the zucchinis?
No. Why would you? The skin’s where the charm is. And the texture.

They keep falling apart. Help?
Too wet. Or your oil wasn’t hot enough. Or maybe the universe is testing you. Try again.

Can I bake them?
Yep. 375°F (190°C). Flip halfway. Less crispy, more virtuous.

Nutrition Facts (per serving)

• Calories: 224
• Carbs: 7.2g
• Protein: 10.9g
• Fat: 16.7g
• Sugar: 2.5g
• Fibre: 1.6g
• Sodium: 360mg

Try More Recipe:

• Jamie Oliver Potato Wedges Recipe
• Jamie Oliver Chicken Liver Pate Recipe
• Jamie Oliver Freeze Ahead Roast Potatoes