Name: Zucchini Fritters with Zhoug and Jammy Eggs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 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 reduced-fat cheddar (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); 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); 8 large eggs; 1 cup rocket/arugula or ½ cup cherry tomatoes (halved); Chili flakes or extra herbs (optional)

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I absolutely love sharing this Zucchini Fritters with Zhoug and Jammy Eggs Recipe because it perfectly balances fresh garden flavors with vibrant spices and creamy textures. These fritters come out golden and crisp on the outside, tender and flavorful inside, and when paired with the zesty, herbaceous zhoug and those luscious jammy eggs, every bite feels like a celebration of simple, wholesome ingredients turned into something truly special. I find this dish both comforting and exciting, and it’s become a favorite whenever I want something that feels fresh, healthy, and satisfying all at once.

Why You'll Love This Zucchini Fritters with Zhoug and Jammy Eggs Recipe

When I first tried this recipe, what really stood out to me was the flavor profile — there’s a harmony between the mild sweetness of zucchini and peas, the tang of zhoug’s herbs and spice, and the rich creaminess of those perfectly soft-boiled jammy eggs. The subtle cumin and garlic notes add warmth, while the fresh herbs bring brightness, making every mouthful exciting yet comforting. I love that the cheddar gives a nice savory depth without overpowering the fresh ingredients.

I also appreciate how straightforward the preparation is, which often surprises people. The batter mixes up quickly, and frying these fritters doesn't require any fancy equipment or complicated steps. They’re wonderfully forgiving too — you can have a nutritious, delicious meal ready in under 40 minutes, which is perfect for both busy weeknights or leisurely weekend brunches. Personally, I sometimes make a bigger batch to share at casual gatherings because they always disappear fast.

Ingredients You'll Need

A flat lay image showing many fresh ingredients placed on a white marbled surface, each in its own small white or clear bowl or lying directly on the surface. There is a white bowl filled with several brown eggs in the center. Surrounding it, from top-left to bottom-right, are small white dishes containing salt on a decorative white dish, water, garlic powder, quick oats, cumin, baking powder, cottage cheese, flour, shredded cheddar cheese, and cherry tomatoes in a white bowl. Two fresh green zucchinis lie beside the cottage cheese, and a black pepper grinder is positioned nearby. A small white bowl holds bright green peas, and a blue-rimmed white bowl contains more green peas. Fresh green herbs including cilantro and parsley are in wooden and glass containers, along with a lemon, jalapeno pepper, and a garlic clove laying on the surface. A small glass container holds olive oil near the center. The scene is bright and neatly arranged, emphasizing fresh textures and colors. Photo taken with an iphone --ar 4:5 --v 7

The great thing about this Zucchini Fritters with Zhoug and Jammy Eggs Recipe is how it relies on simple, fresh ingredients that you might already have, but combined, they create such a delicious, textured dish. Each element plays a key role: zucchini and peas bring freshness and sweetness, eggs and cottage cheese add creaminess and protein, while oats and flour give structure. The zhoug ingredients pack in bright herbal and spicy notes, tying everything together.

Quick Tip

All ingredient amounts are listed in the recipe card below

Zucchini (12 oz): Grated and squeezed dry to prevent soggy fritters while keeping their fresh flavor.
Frozen peas (1⅓ cups): Thawed and mashed slightly for added sweetness and texture.
Large eggs (2 for batter, 8 for serving): Provide richness and help bind the fritters; extra eggs become perfectly jammy toppings.
Low-fat cottage cheese (½ cup): Adds creaminess and protein without heaviness.
Grated reduced-fat cheddar (1 cup): Brings a wonderful savory depth and meltiness.
Plain flour (¼ cup) & quick oats (½ cup): Give structure, helping the fritters hold together with a bit of heartiness.
Garlic powder & cumin: Spice accents that lift the taste with warmth and subtle complexity.
Olive oil (2 tablespoons): For frying crisp, golden fritters without overpowering flavor.
Coriander, parsley, green chili, garlic clove (zhoug ingredients): Blend together to make zhoug, a fresh, spicy sauce to brighten the dish.
Lemon juice & spices (in zhoug): Add acidity and balance the richness of the fritters and eggs.
Rocket/arugula or cherry tomatoes (for serving): Provide freshness and color contrast on the plate.

Directions

Step 1: Bring a pot of water to a boil and gently add the eggs. Let them boil for 6 and a half to 7 minutes to achieve that perfect jammy yolk. Once done, transfer the eggs to cold water so they cool quickly and are easier to peel.

Step 2: Prepare the zhoug by blending together the coriander, parsley, green chili, garlic clove, lemon juice, olive oil, salt, cumin, and a splash of water. Blend until you have a coarse but combined mixture. If you don’t have a blender, finely chop everything and mix. Taste and adjust seasoning as needed.

Step 3: Grate your zucchini, then squeeze out as much moisture as possible using your hands or a clean kitchen towel—this step is key to keeping your fritters crispy. Slightly mash the thawed peas and squeeze out extra liquid from them as well.

Step 4: In a large bowl, mix the grated zucchini, mashed peas, eggs, cottage cheese, grated cheddar, flour, oats, garlic powder, cumin, salt, pepper, and baking powder. Stir everything together well until you have a combined batter.

Step 5: Heat your frying pan over medium heat and add olive oil. Scoop about ¼ cup of batter per fritter into the pan, then flatten them gently with a spatula. Cook for 3 to 4 minutes on each side until they’re golden brown and cooked through. Keep cooked fritters warm on a plate while you finish the rest.

Step 6: Peel the cooled jammy eggs and assemble your plate: place three fritters, top with two jammy eggs, a dollop of zhoug, and fresh greens or tomatoes on the side. Add chili flakes or extra herbs if you like a bit more kick.

Servings and Timing

This recipe comfortably serves 4 people, making it an ideal choice for a small family meal or a casual brunch with friends. The total preparation time, including cooking and assembly, is about 35 minutes. You’ll spend roughly 10 minutes prepping the ingredients like grating zucchini and making zhoug, then about 20 minutes cooking the fritters and boiling eggs. There’s no additional resting time needed, so you can serve everything fresh and warm right away.

How to Serve This Zucchini Fritters with Zhoug and Jammy Eggs Recipe

The image shows four steps of food preparation arranged in a grid. The first frame has a top view of a clear food processor bowl filled with fresh, bright green cilantro leaves, sliced green chili peppers, and a whole garlic clove on a white marbled surface. The second frame reveals the same bowl containing a thick, green blended sauce with a slightly chunky texture, centered around the blades and showing some seeds and bits of chili. The third frame shows two brown eggs boiling in a shiny, silver pot filled with bubbling water. In the last frame, there is a white peeled boiled egg and a halved soft-boiled egg with a firm white and a rich, slightly runny golden yolk, all placed on a wooden cutting board. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love emphasizing the vibrant colors and textures on the plate. Three golden fritters alongside two beautifully soft jammy eggs, dotted with bright green zhoug and fresh peppery rocket or sweet cherry tomatoes, make such an inviting meal. I often garnish with a sprinkle of chili flakes or extra chopped parsley for a pop of color and a hint of spice.

This recipe pairs wonderfully with a simple side salad dressed in lemon vinaigrette or even some warm pita bread for a more substantial meal. A crisp white wine like Sauvignon Blanc or a refreshing sparkling water with lemon works beautifully to cut through the richness and keep things bright.

Serving these fritters warm is key. I find they taste best just off the stove, so I plate them immediately and encourage guests to enjoy them while the jammy eggs are still perfectly runny. They also make fantastic finger food for casual brunch gatherings or weekend breakfasts, where you can make smaller portions and let everyone help themselves.

Variations

One of the things I enjoy about this Zucchini Fritters with Zhoug and Jammy Eggs Recipe is how easy it is to customize. If you want a gluten-free version, swapping the plain flour for chickpea flour or a gluten-free blend works great and adds a subtle nutty taste. Vegans can replace the eggs with flax eggs and use vegan cheese, though the texture will be slightly different but still delicious.

If you like it spicier, I sometimes add extra green chili or a pinch of cayenne to the batter, which balances nicely with the cooling cottage cheese. For a different taste twist, try adding finely chopped fresh mint or dill to the batter—herbs that pair beautifully with the zucchini and pea base.

For cooking methods, while I usually pan-fry for that perfect crispiness, baking the fritters in a preheated oven at 400°F (200°C) can be a healthier alternative and makes it easier to prepare larger batches. Just spray them lightly with oil and bake until golden.

Storage and Reheating

Storing Leftovers

If you have leftover fritters, I recommend storing them in an airtight container lined with kitchen paper to absorb moisture. They’ll keep well in the refrigerator for up to 3 days. The jammy eggs are best eaten fresh but can be stored peeled in an airtight container for the same amount of time if needed.

Freezing

You absolutely can freeze these zucchini fritters. Let them cool completely, then layer them between parchment paper in a freezer-safe container or bag. They’ll keep well for up to 2 months. When ready to enjoy, thaw them overnight in the fridge for best results.

Reheating

To reheat, I find the best way is to gently warm the fritters in a non-stick skillet over medium heat until just heated through and crisped up again on the outside. Avoid microwaving if you can, as it tends to make them soggy. For the jammy eggs, it’s best to enjoy freshly boiled but if you must reheat, place them in hot water for a minute or two to gently warm without cooking the yolk further.

FAQs

Can I use fresh peas instead of frozen?

Definitely! Fresh peas work wonderfully if they are in season. Just blanch them briefly to soften before mashing slightly, then proceed with the recipe as usual. They add a lovely sweet freshness that pairs nicely with the zucchini.

How do I know when the jammy eggs are cooked perfectly?

The sweet spot for jammy yolks in this recipe is boiling the eggs for 6 and a half to 7 minutes and then cooling them immediately in ice water. This results in whites that are set but tender and yolks that are runny but not too liquid. Timing is key, so I always use a timer and test one egg first if I’m new to the process.

Can I make the zhoug in advance?

Yes! Zhoug can be made ahead and stored in an airtight container in the fridge for up to 3 days. Its flavors only deepen as it sits, making it a fantastic make-ahead condiment to have on hand for other dishes too.

What oil is best for frying these fritters?

I prefer olive oil because it adds subtle fruity notes and crisps the fritters beautifully. However, you can also use avocado oil or mild vegetable oil if you want a neutral flavor or higher smoke point.

Can I make these fritters vegan?

Absolutely! Replace eggs with flax or chia "eggs" (1 tablespoon ground flax seed mixed with 3 tablespoons water per egg) and substitute the cottage cheese and cheddar with vegan alternatives or silken tofu blended with nutritional yeast. The texture will be a bit different but still satisfying.

Conclusion

I can’t recommend this Zucchini Fritters with Zhoug and Jammy Eggs Recipe enough if you’re looking for a vibrant, fresh, and satisfying meal that’s surprisingly easy to prepare. It’s one of those dishes that feels both special and approachable, perfect for sharing with family or impressing friends at brunch. Give it a try — I promise you’ll fall in love with the flavors and the bright, balanced combination every time.

Zucchini Fritters with Zhoug and Jammy Eggs Recipe

Why You'll Love This Zucchini Fritters with Zhoug and Jammy Eggs Recipe