These Zucchini and Rice Fritters are a wholesome and delicious option for a light lunch, dinner, or appetizer. Made with tender cooked rice, grated zucchini, and a punch of spice, these fritters are crispy on the outside and soft on the inside. They’re wonderfully versatile and pair perfectly with a refreshing garlic yogurt sauce. Whether you’re looking to use up leftover rice or craving something savory and satisfying, this recipe will become a quick favorite.
Preparation, cook, and total times
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
YIELD
Makes 10–12 fritters
Cuisine
Eastern European / Mediterranean fusion
A full list of ingredients
For the fritters:
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1 cup of rice (150–160 g), cooked
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Salt, to taste
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2 medium zucchini, grated
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1 onion, finely chopped
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1 egg
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½ teaspoon sweet ground red pepper
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½ tablespoon hot red pepper (adjust to taste)
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2 tablespoons wheat flour (20 g)
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Olive oil or sunflower oil, for frying
For the garlic yogurt sauce:
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½–1 cup plain yogurt
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1–2 cloves garlic, minced
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Pinch of salt
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Optional: chopped parsley or dill
Step-by-step cooking directions
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Cook the rice: If you haven’t already, cook the rice according to package instructions. Drain and let it cool completely.
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Prepare the zucchini: Grate the zucchini using a coarse grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This helps the fritters stay crisp and not soggy.
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Mix the base: In a large mixing bowl, combine the cooked rice, grated zucchini, finely chopped onion, and egg. Mix until the egg coats everything evenly.
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Add seasonings and flour: Stir in the sweet paprika, hot red pepper, and salt to taste. Add the flour and mix until a thick batter forms.
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Form the fritters: Heat oil in a skillet over medium heat. Using a spoon or your hands, form small patties or dollops of the mixture and place them into the hot oil.
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Fry until golden: Cook the fritters for about 3–4 minutes on each side, or until they are golden brown and crisp. Transfer to a plate lined with paper towels to absorb excess oil.
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Make the yogurt sauce: In a small bowl, combine the yogurt, minced garlic, and a pinch of salt. Stir well. You can add chopped parsley or dill for extra flavor.
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Serve: Plate the warm fritters with a generous spoonful of garlic yogurt sauce on the side or drizzled on top.
Nutritional information (per fritter, approximate)
Calories: 90 kcal
Protein: 3 g
Fat: 5 g
Carbohydrates: 10 g
Fiber: 1 g
Sodium: 100 mg
The origins and popularity of the recipe
These fritters are inspired by Mediterranean and Eastern European cooking traditions, where rice and zucchini are staples in home cooking. This dish reflects a frugal and flavorful way of turning leftover ingredients into something new and crave-worthy. With its familiar flavor profile and universal appeal, it’s found in many forms around the world—from Turkish mücver to Greek kolokithokeftedes.
Reasons why you’ll love the recipe
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Great way to use up leftover rice or excess zucchini
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Mildly spiced and perfectly crisp
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Kid-friendly and budget-friendly
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Freezer-friendly and meal-prep approved
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Customizable to your spice level and taste
Health benefits
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Zucchini is low in calories and high in vitamin C, potassium, and fiber
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Garlic boosts the immune system and aids digestion
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Yogurt adds probiotics, calcium, and protein
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Rice provides sustained energy with complex carbs
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Light frying method keeps oil content manageable
Serving suggestions
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Serve as a light vegetarian meal with a fresh salad
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Pack into lunchboxes with a side of tomato salsa or hummus
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Make mini versions for a party platter or appetizer
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Eat with a slice of crusty bread and olives for a Mediterranean lunch
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Serve alongside grilled chicken or fish as a flavorful side
Cooking tips
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Be sure to remove as much moisture as possible from the zucchini for the best texture
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Use day-old rice for better consistency—it’s less sticky
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Don’t overcrowd the pan while frying to maintain crispiness
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Try baking or air frying for a lower-oil version
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Use Greek yogurt for a thicker, creamier sauce
Variations to try
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Add chopped fresh herbs like mint, parsley, or dill
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Mix in feta cheese or Parmesan for extra depth
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Use brown rice or quinoa instead of white rice
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Make it gluten-free by using chickpea or rice flour
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Add grated carrot or spinach for extra veggies
A conclusion
These Zucchini and Rice Fritters are a delicious way to turn humble ingredients into something extraordinary. Crispy, tender, and paired with creamy garlic yogurt, they’re satisfying on every level. Whether you’re feeding a family or enjoying a solo meal, this dish offers comfort, nutrition, and ease in every bite.
10 comprehensive FAQ section
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Can I use brown rice instead of white?
Yes! Brown rice works just as well and adds a nuttier flavor and extra fiber. -
Can I bake these instead of frying?
Absolutely. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway through for even browning. -
Can I freeze the fritters?
Yes. Let them cool completely and freeze in an airtight container. Reheat in the oven or pan for best texture. -
Is it okay to use pre-cooked or leftover rice?
Yes, this recipe is perfect for using leftover rice—just make sure it’s not overly mushy. -
What if I don’t like spicy food?
You can reduce or omit the hot pepper. The sweet paprika still adds great color and flavor. -
Can I add cheese to the fritters?
Definitely. Feta, cheddar, or even grated mozzarella can be mixed in for a cheesy twist. -
Can I make this recipe gluten-free?
Yes, substitute the wheat flour with rice flour, almond flour, or gluten-free all-purpose mix. -
What’s the best oil to use for frying?
Use a neutral oil like sunflower or canola for frying. Olive oil works too, but has a lower smoke point. -
How do I prevent the fritters from falling apart?
Ensure the mixture isn’t too wet. Properly squeezed zucchini and a well-beaten egg help bind everything together. -
What can I substitute for yogurt in the sauce?
Use sour cream, labneh, or a dairy-free yogurt alternative depending on your dietary needs.