Author: 2mrecipes

Mapo Eggplant Pasta is a cozy, fusion-style dish that combines the bold, numbing heat of Sichuan-inspired mapo flavors with tender eggplant and comforting pasta. Soft, silky eggplant and savory ground meat are simmered in a spicy, garlicky sauce with chili bean paste and soy, then tossed with pasta that soaks up every bit of that rich, glossy sauce.

This recipe brings together eggplant, ground beef (or your favorite ground meat), garlic, ginger, chili bean paste, and a touch of sweetness for balance. The result is a deeply flavorful, slightly spicy, and satisfyingly saucy pasta dish that feels both familiar and excitingly different.

Perfect for weeknights when you’re craving something bold and comforting, this Mapo Eggplant Pasta is a fun way to bring takeout-style flavor to your pasta bowl.

Why You’ll Love This Recipe

Bold & Spicy Flavor – Chili bean paste, garlic, ginger, and Sichuan-style seasoning pack a punch.
Silky Eggplant – Eggplant becomes tender and soaks up all the sauce.
Hearty & Saucy – Ground meat and pasta make it a full, satisfying meal.
Fusion Comfort Food – All the cozy pasta vibes with a fun, mapo-inspired twist.

Ingredients

For the Pasta:

• 12 oz (340 g) pasta (rigatoni, penne, or spaghetti)
• Salt, for the pasta water

For the Mapo Eggplant Sauce:

• 2 medium eggplants, cut into bite-sized cubes
• 2–3 tbsp neutral oil (canola, vegetable, or light olive oil), divided
• ½ lb (225 g) ground beef or ground turkey/chicken
• 1 small onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 green onions, sliced (whites and greens separated)

For the Sauce Seasoning:

• 2 tbsp doubanjiang (chili broad bean paste) or another Asian chili bean paste
• 2 tbsp soy sauce (low-sodium if preferred)
• 1 tbsp oyster sauce (or extra soy sauce for a lighter version)
• 1 tbsp rice vinegar
• 1–2 tsp sugar (to taste, to balance heat and salt)
• 1 cup low-sodium chicken or vegetable broth
• 1 tsp toasted sesame oil

To Thicken & Finish:

• 1½ tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• ½–1 tsp ground Sichuan peppercorn (optional, for that numbing tingle)
• Extra sliced green onion tops, for garnish

Instructions

Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions until al dente.
Reserve about 1 cup of pasta cooking water, then drain and set the pasta aside.

Cook the Eggplant
In a large deep skillet or wok, heat 1–2 tbsp oil over medium-high heat.
Add the eggplant cubes with a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until they’re softened and lightly browned.
Remove eggplant from the pan and set aside.

Brown the Meat & Aromatics
In the same skillet, add another splash of oil if needed.
Add ground beef and cook over medium-high heat, breaking it up with a spoon, until browned and no longer pink.
Add chopped onion and the white parts of the green onions. Cook 3–4 minutes until softened.
Stir in garlic and ginger, cooking for 30 seconds until fragrant.

Build the Mapo Sauce
Stir in doubanjiang and cook for 30–60 seconds to toast it lightly and release its flavor.
Add soy sauce, oyster sauce, rice vinegar, sugar, and broth. Stir well to combine.

Simmer with Eggplant
Return the cooked eggplant to the pan.
Bring the sauce to a gentle simmer and cook for 5–7 minutes, allowing the eggplant to soak up flavor and the sauce to reduce slightly.

Thicken the Sauce
Stir the cornstarch slurry, then pour it into the simmering sauce while stirring.
Cook for another 1–2 minutes until the sauce thickens and becomes glossy.
Stir in sesame oil and ground Sichuan peppercorn (if using). Taste and adjust seasoning with more soy, vinegar, sugar, or chili to balance salt, heat, and tang.

Combine with Pasta
Add the cooked pasta to the skillet with the mapo eggplant sauce.
Toss until the pasta is well coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it to your desired consistency.

Serve
Divide the Mapo Eggplant Pasta among bowls.
Top with green onion tops and an extra sprinkle of Sichuan pepper or chili flakes if desired.
Serve hot.

Nutritional Information

(Approximate per serving, 1 of 4)

• Calories: ~520
• Protein: 21g
• Fat: 18g
• Carbohydrates: 73g
• Sugar: 9g
• Fiber: 6g

Tips for Success

Salt Eggplant Lightly – Seasoning while cooking helps it soften and soak up flavor without being bland.
Toast the Doubanjiang – Cooking the chili bean paste briefly in oil deepens its flavor and aroma.
Adjust the Heat – Use less doubanjiang for milder heat, more if you like it spicy.
Use Pasta Water – Reserved pasta water helps the sauce cling to the pasta and keeps it silky.

Why This Recipe Works

Eggplant becomes silky and tender as it cooks, acting like a sponge for the bold, spicy mapo sauce. Ground meat adds hearty, savory depth, while doubanjiang, soy sauce, and aromatics build layers of umami and heat. Tossing this rich, glossy sauce with pasta turns a classic rice-based mapo profile into a cozy, saucy noodle-style dish.

The result is a comforting Mapo Eggplant Pasta that delivers numbing heat, savory depth, and satisfying texture in every bite—perfect for anyone who loves big flavor in a bowl of pasta.

Mapo Eggplant Pasta – Spicy, Saucy, and Comforting

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

520

kcal

A spicy, saucy fusion dish featuring silky eggplant, savory ground meat, and Sichuan-inspired mapo flavors tossed with pasta. Bold, comforting, and perfect for weeknight dinners when you’re craving something different.

Ingredients

• For the Pasta:

• 12 oz (340 g) pasta (rigatoni, penne, or spaghetti)

• Salt, for boiling water

• For the Mapo Eggplant Sauce:

• 2 medium eggplants, cut into bite-sized cubes

• 2–3 tbsp neutral oil, divided

• ½ lb (225 g) ground beef or ground turkey/chicken

• 1 small onion, finely chopped

• 3–4 garlic cloves, minced

• 1 tbsp fresh ginger, minced

• 2 green onions, sliced (whites and greens separated)

• Sauce Seasoning:

• 2 tbsp doubanjiang (chili broad bean paste) or similar chili bean paste

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (or extra soy)

• 1 tbsp rice vinegar

• 1–2 tsp sugar, to taste

• 1 cup low-sodium chicken or vegetable broth

• 1 tsp toasted sesame oil

• To Thicken & Finish:

• 1½ tbsp cornstarch + 2 tbsp cold water (slurry)

• ½–1 tsp ground Sichuan peppercorn (optional)

• Extra green onion tops, for garnish

Directions

• Cook the Pasta
  Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, drain, and set aside.
• Cook the Eggplant
  Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat. Add eggplant with a pinch of salt and cook 6–8 minutes until softened and lightly browned. Remove and set aside.
• Brown the Meat & Aromatics
  Add a little more oil if needed. Add ground beef and cook until browned, breaking it up with a spoon. Add onion and the white parts of the green onions; cook 3–4 minutes. Stir in garlic and ginger; cook 30 seconds.
• Build the Sauce
  Stir in doubanjiang and cook 30–60 seconds. Add soy sauce, oyster sauce, rice vinegar, sugar, and broth. Stir well.
• Simmer with Eggplant
  Return eggplant to the pan. Bring to a simmer and cook 5–7 minutes so flavors meld and eggplant soaks up the sauce.
• Thicken the Sauce
  Stir cornstarch slurry, then pour into the simmering sauce, stirring until thickened and glossy, 1–2 minutes. Add sesame oil and Sichuan pepper (if using). Taste and adjust seasoning.
• Combine with Pasta
  Add cooked pasta to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water if needed to loosen.
• Serve
  Divide pasta among bowls. Garnish with green onion tops and extra Sichuan pepper or chili flakes if desired. Serve hot.

Notes

• For a vegetarian version, skip the meat and use extra eggplant or add tofu.
  Doubanjiang is salty and spicy—start with less and add more to taste.
  If you can’t find doubanjiang, use a mix of chili paste and a bit of miso or soy for depth.
  Leftovers reheat well; add a splash of water or broth when warming to loosen the sauce.

Turkey Zucchini Burgers with Cranberry Relish are a lighter twist on classic burgers, packed with flavor and moisture in every bite. Lean ground turkey is mixed with shredded zucchini, garlic, and herbs to stay juicy and tender, then seared until golden and stacked on buns with a bright, tangy-sweet cranberry relish. The combo of savory burger and fruity topping makes every bite feel special and a little bit festive.

This recipe brings together simple ingredients—ground turkey, zucchini, onion, garlic, and pantry spices—plus a quick homemade cranberry relish that tastes like a fresh, zesty sauce instead of a heavy condiment. With minimal prep and a quick cook, you get burgers that feel restaurant-worthy but are easy enough for any weeknight.

Perfect for family dinners, casual gatherings, or holiday-inspired meals, these Turkey Zucchini Burgers with Cranberry Relish are the kind of recipe that feels both comforting and fresh at the same time.

Why You’ll Love This Recipe

Juicy & Tender – Zucchini keeps the turkey burgers moist, not dry.
Bright & Tangy Relish – Cranberries add a sweet-tart pop that cuts through the richness.
Lighter but Satisfying – Lean turkey with plenty of flavor and texture.
Great for Any Season – Festive enough for holidays, simple enough for everyday.

Ingredients

For the Turkey Zucchini Burgers:

• 1 lb (450 g) ground turkey (93% lean works well)
• 1 small zucchini, finely grated (about 1 cup, excess moisture squeezed out)
• ¼ cup finely chopped red onion (or yellow onion)
• 2 cloves garlic, minced
• ¼ cup breadcrumbs (plain or panko)
• 1 large egg
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
• 1 tsp dried oregano or Italian seasoning
• ½ tsp paprika
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 1–2 tbsp olive oil (for pan-searing, if using a skillet)

For the Cranberry Relish:

• 1 cup fresh or frozen cranberries
• 2–3 tbsp orange juice (or water)
• 3 tbsp granulated sugar (adjust to taste)
• 1 tsp orange zest (optional, but recommended)
• Pinch of salt

For Serving:

• 4 burger buns (toasted, if desired)
• Lettuce leaves
• Sliced red onion or pickled onions (optional)
• Sliced cucumber or tomato (optional)

Instructions

Make the Cranberry Relish
In a small saucepan, combine cranberries, orange juice, sugar, orange zest (if using), and a pinch of salt.
Bring to a gentle simmer over medium heat.
Cook for 6–8 minutes, stirring occasionally, until cranberries burst and the mixture thickens slightly.
Taste and adjust sweetness by adding a bit more sugar if needed.
Remove from heat and let cool; it will thicken more as it cools.

Prep the Turkey Zucchini Mixture
Place grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture.
In a large bowl, combine ground turkey, squeezed zucchini, chopped onion, minced garlic, breadcrumbs, egg, parsley, oregano, paprika, salt, and black pepper.
Mix gently with clean hands or a spatula until just combined—don’t overwork the mixture.

Form the Patties
Divide the mixture into 4 equal portions and shape each into a burger patty about ½–¾ inch thick.
Place patties on a plate or tray and chill in the fridge for 10–15 minutes to help them firm up (optional but helpful).

Cook the Burgers (Skillet or Grill)
Skillet:
Heat 1–2 tbsp olive oil in a large skillet over medium heat.
Add the patties and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C).

Grill:
Preheat grill to medium heat and lightly oil the grates.
Grill burgers for about 5–6 minutes per side, until nicely charred and fully cooked through.

Toast the Buns (Optional)
Lightly toast burger buns in a dry skillet, on the grill, or under the broiler until golden.

Assemble the Burgers
Layer lettuce on the bottom bun, add a turkey zucchini burger, then spoon a generous amount of cranberry relish on top.
Add sliced onion, cucumber, or tomato if desired, then top with the other half of the bun.

Serve
Serve immediately with extra cranberry relish on the side and your favorite sides like salad, roasted veggies, or sweet potato fries.

Nutritional Information

(Approximate per burger with bun and some relish, 1 of 4)

• Calories: ~420
• Protein: 27g
• Fat: 14g
• Carbohydrates: 48g
• Sugar: 14g
• Fiber: 4g

Tips for Success

Squeeze the Zucchini Well – Removing excess moisture keeps the patties from being too wet or falling apart.
Don’t Overmix the Meat – Gentle mixing helps keep the burgers tender.
Check Doneness – Use a thermometer to make sure the center reaches 165°F (74°C).
Make the Relish Ahead – The cranberry relish can be made a day in advance and kept in the fridge; the flavor gets even better.

Why This Recipe Works

Ground turkey can dry out easily, but mixing in grated zucchini adds moisture and subtle sweetness, keeping the burgers juicy without adding a lot of fat. Aromatics like onion, garlic, and herbs build savory flavor so the burgers don’t taste bland.

The cranberry relish adds a bright, tangy-sweet contrast that cuts through the richness of the burger and bun, giving you balance in every bite. Together, the tender turkey zucchini patties and the zesty cranberry topping create a burger that’s fresh, satisfying, and just a little bit special—perfect for both everyday dinners and holiday-inspired meals.

Turkey Zucchini Burgers with Cranberry Relish – Juicy, Fresh, and Festive

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

420

kcal

Juicy turkey burgers made with shredded zucchini, herbs, and spices, topped with a tangy-sweet cranberry relish and served on soft buns. A lighter, flavorful twist on classic burgers with a festive touch.

Ingredients

• For the Burgers:

• 1 lb (450 g) ground turkey

• 1 small zucchini, finely grated and squeezed dry (about 1 cup)

• ¼ cup finely chopped red onion

• 2 cloves garlic, minced

• ¼ cup breadcrumbs (plain or panko)

• 1 large egg

• 1 tbsp fresh parsley, chopped (or 1 tsp dried)

• 1 tsp dried oregano or Italian seasoning

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 1–2 tbsp olive oil (for cooking, if using a skillet)

• For the Cranberry Relish:

• 1 cup fresh or frozen cranberries

• 2–3 tbsp orange juice (or water)

• 3 tbsp granulated sugar (more to taste)

• 1 tsp orange zest (optional)

• Pinch of salt

• For Serving:

• 4 burger buns, toasted if desired

• Lettuce leaves

• Sliced red onion, cucumber, or tomato (optional)

Directions

• Make the Cranberry Relish
  Add cranberries, orange juice, sugar, orange zest (if using), and a pinch of salt to a small saucepan. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring occasionally, until cranberries burst and mixture thickens. Taste and adjust sweetness. Remove from heat and let cool.
• Prepare the Burger Mixture
  Grate the zucchini and squeeze out excess liquid with a clean towel or paper towels. In a large bowl, combine ground turkey, zucchini, onion, garlic, breadcrumbs, egg, parsley, oregano, paprika, salt, and pepper. Mix gently until just combined.
• Form Patties
  Divide the mixture into 4 equal portions and shape into patties about ½–¾ inch thick. Place on a plate and chill in the fridge for 10–15 minutes if possible to help them firm up.
• Cook the Burgers
  Skillet: Heat olive oil in a large skillet over medium heat. Add patties and cook 5–6 minutes per side, or until browned and cooked through (165°F / 74°C internal temperature).
  Grill: Preheat grill to medium, oil grates lightly, and cook patties 5–6 minutes per side, until fully cooked.
• Toast the Buns
  Lightly toast burger buns on the grill, in a skillet, or under the broiler until golden.
• Assemble
  Place lettuce on the bottom bun, top with a turkey zucchini patty, then spoon cranberry relish over the top. Add sliced onion, cucumber, or tomato if desired, then cap with the top bun.
• Serve
  Serve immediately with extra cranberry relish on the side and your favorite sides.

Notes

• Make the cranberry relish ahead and store in the refrigerator for up to 3–4 days.
  If the burger mixture feels too wet, add an extra tablespoon or two of breadcrumbs.
  For a dairy-free meal, make sure your buns are dairy-free and skip any cheese.
  These burgers reheat well; warm gently in a skillet or the oven.

Tagliatelles Stirred in Salmon Sauce is a cozy, restaurant-style pasta dish you can easily make at home. Tender ribbons of tagliatelle are tossed in a creamy, garlicky salmon sauce with hints of lemon and herbs. Every strand is coated in silky sauce, with bites of flaky salmon throughout for a rich yet balanced plate of comfort.

This recipe brings together fresh salmon, cream, garlic, lemon, and a touch of Parmesan to create a velvety sauce that clings beautifully to the pasta. It feels special enough for date night or guests, but the steps are simple and straightforward—perfect for a weeknight “treat yourself” dinner.

Perfect with a simple green salad and some crusty bread, Tagliatelles Stirred in Salmon Sauce is a dish that looks impressive, tastes luxurious, and comes together in under an hour.

Why You’ll Love This Recipe

Silky & Creamy – A smooth, rich salmon sauce that coats every strand of pasta.
Protein-Packed – Flaky salmon makes it satisfying and wholesome.
Bright & Balanced – Lemon and herbs keep the creaminess from feeling heavy.
Restaurant-Style at Home – Elegant enough for guests, easy enough for weeknights.

Ingredients

For the Pasta and Salmon Sauce:

• 10–12 oz (280–340 g) tagliatelle (fresh or dried)
• 12 oz (340 g) salmon fillet, skin removed, cut into bite-sized cubes
• 2 tbsp olive oil (divided)
• 2 tbsp unsalted butter
• 1 small onion or 1 shallot, finely chopped
• 2–3 garlic cloves, minced
• 1 cup heavy cream or half-and-half
• ½ cup low-sodium vegetable or chicken broth
• ¼ cup grated Parmesan cheese (plus extra for serving)
• 1–2 tbsp fresh lemon juice (to taste)
• 1 tsp lemon zest (optional, for extra brightness)
• ½ tsp dried Italian seasoning or a mix of dried basil and oregano
• Salt and black pepper, to taste

Fresh Herbs & Garnish (Optional but Recommended):

• 2 tbsp fresh parsley, chopped
• 1–2 tbsp fresh dill or chives, chopped (optional)
• Extra Parmesan and lemon wedges for serving

Instructions

Cook the Tagliatelle
Bring a large pot of salted water to a boil.
Add tagliatelle and cook according to package directions until al dente.
Reserve about 1 cup of pasta cooking water, then drain and set the pasta aside.

Sear the Salmon
Pat the salmon pieces dry with paper towels and season lightly with salt and pepper.
In a large skillet, heat 1 tbsp olive oil over medium-high heat.
Add salmon in a single layer and cook 2–3 minutes, turning gently, until just opaque and lightly golden on the outside.
Transfer the salmon to a plate and set aside (it will finish in the sauce).

Sauté the Aromatics
In the same skillet, reduce heat to medium and add the remaining 1 tbsp olive oil and the butter.
Add chopped onion/shallot and cook 3–4 minutes until softened and translucent.
Stir in minced garlic and cook about 30 seconds, just until fragrant.

Build the Salmon Sauce
Pour in the broth and stir, scraping up any browned bits from the bottom of the pan for extra flavor.
Stir in the heavy cream, Italian seasoning, a pinch of salt, and black pepper.
Simmer gently for 3–5 minutes, stirring occasionally, until slightly thickened.

Add Parmesan and Salmon
Stir in the grated Parmesan until melted and the sauce is smooth.
Gently return the seared salmon (and any juices) to the skillet.
Simmer for 1–2 minutes on low heat, just until the salmon is cooked through and flakes easily.
Add lemon juice and zest (if using). Taste and adjust salt, pepper, and lemon.

Toss with Tagliatelle
Add the cooked tagliatelle directly into the skillet with the salmon sauce.
Toss gently to coat the pasta without breaking the salmon pieces.
If the sauce seems too thick, add a splash of reserved pasta water to loosen it to a silky, glossy consistency.

Finish and Serve
Turn off the heat and sprinkle in chopped parsley and dill/chives if using. Toss lightly.
Serve immediately, topped with extra Parmesan and a squeeze of fresh lemon if desired.

Nutritional Information

(Approximate per serving, 1 of 4)

• Calories: ~560
• Protein: 30g
• Fat: 28g
• Carbohydrates: 50g
• Sugar: 3g
• Fiber: 3g

Tips for Success

Don’t Overcook the Salmon – It should be just cooked and flaky; it will firm up quickly, so keep the heat gentle.
Simmer, Don’t Boil the Cream – A gentle simmer keeps the sauce smooth and prevents it from splitting.
Use Pasta Water – Reserved pasta water helps the sauce cling to the tagliatelle and gives a perfect silky finish.
Serve Immediately – Creamy pasta is best enjoyed fresh while the sauce is hot and glossy.

Why This Recipe Works

Searing the salmon first adds flavor and keeps it tender, while building the sauce in the same pan pulls in all those savory browned bits. Cream, broth, and Parmesan create a rich, velvety base, and lemon plus fresh herbs cut through the richness for balance.

Tagliatelle’s wide, ribbon-like shape holds onto the sauce beautifully, so each bite delivers tender pasta, creamy sauce, and flakes of salmon. The result is a simple but elegant dish that feels special with surprisingly little effort—a perfect comfort pasta with a refined twist.

Tagliatelles Stirred in Salmon Sauce – Silky, Comforting, and Elegant

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

560

kcal

Tender tagliatelle ribbons tossed in a silky, creamy salmon sauce with garlic, lemon, and herbs. Rich, comforting, and elegant enough for a special dinner yet easy enough for weeknights.

Ingredients

• For the Pasta and Sauce:

• 10–12 oz (280–340 g) tagliatelle

• 12 oz (340 g) salmon fillet, skin removed and cubed

• 2 tbsp olive oil, divided

• 2 tbsp unsalted butter

• 1 small onion or shallot, finely chopped

• 2–3 garlic cloves, minced

• 1 cup heavy cream or half-and-half

• ½ cup low-sodium vegetable or chicken broth

• ¼ cup grated Parmesan cheese (plus extra for serving)

• 1–2 tbsp fresh lemon juice

• 1 tsp lemon zest (optional)

• ½ tsp Italian seasoning (or dried basil + oregano)

• Salt and black pepper, to taste

• Optional Herbs & Garnish:

• 2 tbsp fresh parsley, chopped

• 1–2 tbsp fresh dill or chives, chopped

• Extra Parmesan and lemon wedges

Directions

• Cook the Tagliatelle
  Bring a large pot of salted water to a boil. Cook tagliatelle until al dente according to package directions. Reserve about 1 cup of pasta water, then drain and set aside.
• Sear the Salmon
  Pat salmon dry and season lightly with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add salmon and cook 2–3 minutes, turning gently, until just opaque and lightly golden. Transfer to a plate and set aside.
• Sauté Aromatics
  Reduce heat to medium. Add remaining 1 tbsp olive oil and butter to the same skillet. Add chopped onion/shallot and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Build the Sauce
  Pour in broth, scraping up browned bits from the pan. Stir in cream, Italian seasoning, salt, and pepper. Simmer gently for 3–5 minutes, stirring, until slightly thickened.
• Add Parmesan and Salmon
  Stir in Parmesan until melted and smooth. Return salmon and any juices to the skillet. Add lemon juice (and zest, if using). Simmer on low for 1–2 minutes until salmon is just cooked through. Taste and adjust seasoning.
• Toss with Tagliatelle
  Add cooked tagliatelle to the skillet. Toss gently to coat the pasta, adding a splash of reserved pasta water as needed to loosen the sauce and make it silky.
• Finish & Serve
  Turn off heat and stir in parsley and dill/chives if using. Serve immediately with extra Parmesan and lemon wedges on the side.

Notes

• You can use smoked salmon for a different flavor; add it at the end and warm gently instead of searing.
  Half-and-half works for a lighter sauce; for extra richness, use full heavy cream.
  Don’t boil the sauce hard once the cream is added—keep it at a gentle simmer.
  Leftovers can be reheated gently with a splash of water or cream, but the texture is best when freshly made.

Zucchini Fritters are golden, crispy patties made from shredded zucchini, herbs, and a simple batter, pan-fried until the edges are crunchy and the centers are tender. They’re light but satisfying, with a delicate zucchini flavor, a hint of garlic, and a savory finish that makes them perfect for dipping, stacking, or snacking straight from the pan.

This recipe turns a few humble ingredients—zucchini, eggs, flour, and seasoning—into a versatile dish that works as a side, appetizer, or light main. A quick pan-fry gives them a gorgeous crust, while the inside stays soft and flavorful. Serve them with a dollop of yogurt, sour cream, or your favorite dip, and they’re instantly irresistible.

Perfect for using up summer zucchini, adding more veggies to your meals, or impressing guests with something simple yet delicious, these Zucchini Fritters are the kind of recipe you’ll want to make on repeat.

Why You’ll Love This Recipe

Crispy & Golden – Pan-fried until perfectly browned on the outside.
Veggie-Packed – A tasty way to enjoy zucchini in a fun, snackable form.
Quick & Simple – Basic ingredients, easy steps, and ready fast.
Versatile – Great as an appetizer, side dish, or light vegetarian main.

Ingredients

For the Zucchini Fritters:

• 2 medium zucchinis, grated (about 2½–3 cups packed)
• ½ tsp salt (for drawing out moisture)
• 2 large eggs
• ½ small onion, finely grated or very finely chopped
• 2–3 garlic cloves, minced
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese (optional, for extra flavor)
• 2 tbsp chopped fresh parsley or dill
• ¼ tsp black pepper
• ¼ tsp baking powder (optional, for a slightly lighter texture)

For Frying & Serving:

• 3–4 tbsp vegetable oil or olive oil, for pan-frying
• Plain yogurt, sour cream, or garlic-yogurt sauce, for serving
• Lemon wedges (optional)

Instructions

Prep the Zucchini
Grate the zucchinis using the large holes of a box grater.
Place the grated zucchini in a colander set over a bowl and sprinkle with ½ teaspoon salt. Toss and let sit for 10–15 minutes to draw out excess moisture.
Using your hands or a clean kitchen towel/cheesecloth, squeeze out as much liquid as possible. The drier the zucchini, the crispier the fritters.

Make the Fritter Batter
In a large bowl, whisk the eggs.
Add the squeezed zucchini, grated or finely chopped onion, minced garlic, flour, Parmesan (if using), parsley or dill, black pepper, and baking powder (if using).
Mix until everything is well combined and you have a thick, scoopable batter. If it looks too wet, add a tablespoon or two more flour.

Heat the Oil
In a large nonstick or cast-iron skillet, heat 2–3 tablespoons of oil over medium to medium-high heat. The oil should be hot but not smoking.

Fry the Fritters
Scoop about 2 tablespoons of batter per fritter and drop it into the hot oil, flattening gently with the back of the spoon to form small patties.
Cook for 3–4 minutes per side, or until golden brown and crisp on the edges and cooked through in the center.
Work in batches, adding more oil as needed and adjusting heat to prevent burning.

Drain & Serve
Transfer cooked fritters to a plate lined with paper towels to drain excess oil.
Serve warm with yogurt or sour cream and a squeeze of lemon, if desired.

Nutritional Information

(Approximate per fritter, 1 of 10–12)

• Calories: ~90
• Protein: 4g
• Fat: 6g
• Carbohydrates: 6g
• Sugar: 1g
• Fiber: 1g

Tips for Success

Squeeze Well – Removing as much water as possible from the zucchini is the key to crisp fritters that hold together.
Don’t Overcrowd the Pan – Fry in batches so the edges get nicely browned and crunchy.
Adjust the Batter – If it’s too loose, add a bit more flour; if it’s too thick/dry, add a small splash of water or an extra teaspoon of egg.
Serve Fresh – They’re at their crispiest right out of the pan, but they can be kept warm in a low oven if needed.

Why This Recipe Works

Zucchini has a high water content, so salting and squeezing it first keeps the fritters from becoming soggy. The combination of egg and flour binds the mixture, while onion, garlic, herbs, and Parmesan add layers of flavor. A quick pan-fry in just enough oil creates a beautifully crisp exterior with a soft, flavorful inside.

These Zucchini Fritters are simple but satisfying—turning a basic vegetable into something snackable, golden, and packed with flavor.

Zucchini Fritters – Crispy, Savory, and So Easy

Servings

10-12

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

90

kcal

Golden, crispy fritters made with shredded zucchini, herbs, and a simple batter, pan-fried to perfection. A delicious way to enjoy vegetables as a side, appetizer, or light main.

Ingredients

• For the Fritters:

• 2 medium zucchinis, grated (about 2½–3 cups)

• ½ tsp salt (for drawing out liquid)

• 2 large eggs

• 2–3 garlic cloves, minced

• ½ cup all-purpose flour

• ¼ cup grated Parmesan cheese (optional)

• 2 tbsp chopped fresh parsley or dill

• ¼ tsp black pepper

• ¼ tsp baking powder (optional)

• For Frying & Serving:

• 3–4 tbsp vegetable oil or olive oil

• Plain yogurt or sour cream, for serving

• Lemon wedges (optional)

Directions

• Prep the Zucchini
  Grate the zucchinis and place them in a colander. Sprinkle with ½ tsp salt, toss, and let sit 10–15 minutes. Squeeze out as much liquid as possible using your hands or a clean towel.
• Make the Batter
  In a large bowl, whisk the eggs. Add squeezed zucchini, onion, garlic, flour, Parmesan (if using), parsley or dill, black pepper, and baking powder. Mix until well combined. Batter should be thick and scoopable; if too wet, add a bit more flour.
• Heat the Oil
  Heat 2–3 tbsp oil in a large skillet over medium to medium-high heat.
• Fry the Fritters
  Scoop about 2 tbsp of batter per fritter into the hot oil, flattening slightly. Cook 3–4 minutes per side until golden brown and crisp. Fry in batches, adding more oil as needed.
• Drain & Serve
  Transfer fritters to a paper towel–lined plate to drain. Serve warm with yogurt or sour cream and lemon wedges, if desired.

Notes

• Make them cheesier by adding extra Parmesan or a bit of crumbled feta.
  For extra herb flavor, use a mix of parsley, dill, and chives.
  Keep fritters warm in a low oven (about 200°F / 95°C) if cooking in multiple batches.
  Leftovers can be reheated in a skillet or air fryer to bring back some crispness.