Healthy zucchini fritters with oats, peas, and cottage cheese served with jammy eggs and zhoug. High-protein, high-fiber, meal-prep friendly and totally delicious for breakfast or brunch.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High-Protein & Fiber Recipes
This recipe for zucchini fritters is a little different (in the best way). They’re higher in protein and fiber thanks to peas, oats, and cottage cheese, and when you serve them with a couple of jammy eggs (poached or fried totally works too) and a zesty zhoug sauce, they become a satisfying, Mediterranean-inspired meal.
The fritters are golden and crisp on the outside, soft and cheesy inside, with pops of sweetness from peas and a savory edge from the cheese. I love making a batch on a weekend morning — it’s brunch-y enough to feel special but wholesome enough to keep you going for hours.
This is a meal-prep winner too, the fritters keep well and reheat like a dream. I love leftovers for lunch or as a quick snack straight out of the fridge.
Macros per serving (3 fritters + 2 jammy eggs + 1-2 tablespoons zhoug): ~465 calories, 31 grams protein, 6 grams fibre
👉 This recipe is part of my high-protein and fiber meals series. You might also like my cottage cheese egg bake, baked oats with chia seeds and berries, high-protein bircher muesli, Asian cucumber tofu salad, Asian carrot salad with chicken and edamame, healthy breakfast burritos, and spicy tuna salad bites.
What You’ll Need
Here is what you’ll need for this zucchini fritters recipe. Find the full measurements in the recipe card below.
For the fritters:
- Zucchini – the star! Light, hydrating, and full of fiber.
- Peas – sweet little bites of plant-based protein and fiber.
- Eggs – binding everything together and adding more protein.
- Cottage cheese – makes the fritters extra moist and boosts the protein.
- Cheddar cheese – adds savory, cheesy goodness (reduced-fat works well here).
- Quick oats – help hold everything together and add whole grain fiber.
- Flour – just a little, for structure, feel free to use gluten-free.
- Garlic powder, cumin, salt & pepper – for flavor.
- Baking powder – for a bit of lift.
For the zhoug:
- Cilantro (coriander) & parsley – fresh herbs that bring brightness.
- Green chili – for a touch of heat (totally adjustable).
- Garlic, lemon juice, cumin – flavor bombs.
- Olive oil, salt, and water – to round it all out.
For serving:
- Jammy eggs – protein-rich and silky.
- Rocket or cherry tomatoes – adds freshness and zing.
- Extra herbs or chili flakes – optional but pretty and flavorful.
How To Make Zucchini Fritters With Zhoug & Jammy Eggs
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for zucchini fritters with zhoug & jammy eggs.
- Blend the zhoug: Blitz all ingredients in a food processor until textured but blended. No blender? Chop everything finely and mix. This can be done ahead of time.
- Boil the eggs: Add cold eggs to a pot of boiling water. Simmer for 6.5-7 minutes for jammy yolks, then cool in ice water and peel.
- Prep the veg for fritters: Grate and squeeze the zucchini, mash and squeeze peas.
- Mix the fritter batter: Combine everything in a bowl — I use my hands!
- Cook the fritters: Scoop into hot pan with oil and cook 3–4 minutes each side.
- Serve: 3 fritters per person with eggs, zhoug, and any fresh extras.
Watch The Video
Recipe Tips
- Make-ahead: Cooked fritters last 3–4 days in the fridge or freeze well. Reheat in the air fryer or skillet.
- No zhoug? Use any herby sauce like pesto, aioli or even yogurt with lemon and chili. Sweet chili sauce is also great here.
- Add-ins: Finely chopped spinach or kale work well in the mix.
- Cheese swap: Try feta for a tangy twist.
- Zucchini tip: Really squeeze out the liquid — this makes or breaks the texture.
Serving Suggestions
I usually serve these with a small pile of rocket tossed in lemon juice or balsamic — that tangy bite is everything. You can also tuck them into a wrap with extra zhoug, or top them with avocado for extra creaminess. Brunch platter, anyone?
💬 If you’ve tried these zucchini fritters with zhoug & jammy eggs or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Zucchini Fritters With Zhoug & Jammy Eggs
Video
Ingredients
For the fritters:
- 12 oz zucchini about 350–380 grams, grated and squeezed dry
- 1⅓ cups frozen peas thawed, about 150 grams
- 2 large eggs
- ½ cup low-fat cottage cheese 120–125 grams
- 1 cup grated cheddar (reduced-fat) 60–70 grams
- ¼ cup plain flour 40 grams
- ½ cup quick oats 40–45 grams
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder
- 2 tablespoons olive oil for frying or spray oil
For the zhoug:
- 1 cup coriander/cilantro packed
- ½ cup parsley leaves
- 1 small green chili sliced (adjust to taste)
- 1 garlic clove
- 1½ teaspoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- 2 tablespoons water as needed, to thin
To serve:
- 8 large eggs
- 1 cup rocket/arugula or ½ cup cherry tomatoes halved
- Chili flakes or extra herbs optional
Instructions
- Boil the eggs: Add eggs to a pot of boiling water. Boil eggs for 6½–7 minutes for jammy yolks. Transfer to cold water, peel once cool.
- Make the zhoug: Blend all zhoug ingredients until roughly blended but not completely smooth. No blender? Chop finely by hand and mix. Adjust seasoning to taste.
- Prep the veg: Grate zucchini and squeeze out all moisture. Use your hands or a towel. Slightly mash the peas and squeeze out extra liquid.
- Mix the fritter batter: Combine zucchini, peas, eggs, cottage cheese, cheddar, flour, oats, garlic powder, cumin, salt, pepper, and baking powder. Mix well.
- Cook the fritters: Heat pan with oil over medium heat. Scoop ¼ cup of batter per fritter, flatten slightly, and cook for 3–4 minutes per side until golden and set. Keep warm while finishing the batch.
- Assemble: Serve 3 fritters with 2 jammy eggs, a spoonful of zhoug, and fresh extras.
Notes
- Can I use fresh peas instead of frozen? Yes! Just blanch them quickly before using.
- What if I don’t have cottage cheese? Ricotta works, or even thick Greek yogurt in a pinch, though it’ll be slightly tangier and runnier. You can also use feta and extra cheddar.
- Can I bake the fritters instead of frying? You can! Brush or spray them with oil and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway. They won’t be as crispy!
- Why squeeze the zucchini and peas? Extra moisture makes the fritters soggy and hard to flip. A good squeeze = crispy edges and a firm texture.
- Make-ahead: Cooked fritters last 3–4 days in the fridge or freeze well. Reheat in the air fryer or skillet.
- No zhoug? Use any herby sauce like pesto, aioli or even yogurt with lemon and chili. Sweet chili sauce is also great here.
- Add-ins: Finely chopped spinach or kale work well in the mix.
- Cheese swap: Try feta for a tangy twist.
- Zucchini tip: Really squeeze out the liquid — this makes or breaks the texture.
Nutrition
Comment or Rate This Recipe
Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.
Comments
0 Comments