Zucchini Matcha Fritters

Zucchini Matcha Fritters are light, crispy patties that turn grated zucchini into a vibrant, veggie‑forward snack or brunch bite. A touch of matcha adds a subtle earthy‑green flavor, while a simple batter and pan‑fry crunch make them perfect with yogurt or a squeeze of lemon.

Ingredients

• 1 large or 2 small zucchini
• Kosher salt
• 1 large egg, lightly beaten
• 1/2 cup grated fresh mozzarella
• 1/2 cup grated Parmesan cheese
• 3 tablespoons all-purpose flour
• 1/2 teaspoon matcha
• 1/8 teaspoon freshly ground black pepper
• Avocado oil for pan frying
• Whole milk Greek yogurt
• Matcha Salt
• Finely chopped fresh herbs, such as parsley, mint, and chives

Instructions

1. Coarsely grate the zucchini. Place in a colander and sprinkle with salt. Let stand for 15 minutes, then squeeze out the moisture. (There should be about 1 cup packed.) Transfer to a bowl and mix in the remaining ingredients and 1/2 teaspoon salt.
2. Heat the oil in a skillet over medium heat. Drop heaping spoonfuls of the batter in the pan and flatten into 2-inch rounds. Fry in the pan until golden brown on each side and set in the middle, 6 to 8 minutes.
3. Garnish with a dollop of yogurt. Sprinkle with Matcha Salt and a generous amount of chopped fresh herbs.

Notes

• Makes 5 to 6 fritters