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Consider this your new signature dish.

Whether you’re hosting brunch with the girls or bringing hors d’oeuvre to a luncheon, these fritters have you covered. They’re both elevated and insanely easy to make. (You’re welcome.) The herbs can be substituted for whatever you have on hand, or by preference. And, the capers are optional, but add a briny bite and work well with the lemon to counterbalance the richness of the fritter and chèvre.

How to Make It

Difficulty: Easy

Overall Time: 40 min

Prep Time: 20 min

Cook Time: 20 min

Serves: 16 (1/4 cup size) fritters


For the Fritters

  • 3 medium zucchini, grated or spiralized 
  • 1 cup thinly sliced asparagus, about 8 thin spears
  • ½ cup dill, chopped 
  • ½ cup mint, chopped 
  • ⅓ cup thinly sliced green onions, about 2 to 3
  • 2 tbsp capers (optional)
  • ½ cup packed goat cheese, crumbled
  • 2 eggs 
  • 2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • ½ cup all-purpose flour
  • ½ tsp  baking powder
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ cup olive oil

For the Herbed Goat Cheese

  • 1 ½ cups goat cheese, softened
  • 2 tbsp lemon juice
  • ¼ cup finely chopped dill
  • 2 tbsp finely chopped mint
  • ½ tsp kosher salt
  • Freshly ground black pepper
  1. For the fritters, combine zucchini, asparagus, ½ cup dill, ½ cup mint, green onions, and capers, if using, in a medium bowl. 
  2. Whisk eggs with Dijon mustard, 2 tbsp lemon juice, and zest in a small bowl. Gently fold in the crumbled chèvre.
  3. Fold the egg mixture into the vegetables until combined. Stir in flour, baking powder, ½ tsp salt, and ½ tsp black pepper. 
  4. Heat a large griddle or extra-large frying pan over medium heat. Add oil. Use a ¼ cup measure to scoop the mixture into the pan. Flatten slightly. Repeat with 2 to 3 more fritters. Cook until golden brown, about 3 to 4 minutes per side. Remove to a large plate or baking sheet. Repeat until remaining fritters are cooked.
  5. For the herbed goat cheese, stir the remaining 1½ cups goat cheese with 2 tbsp lemon juice, ¼ cup dill, 2 tbsp mint, and ½ tsp salt. Season to taste with black pepper.

How to Enjoy It

Keep fritters warm by arranging them, in a single layer, on a large baking sheet and transferring them to a 300°F oven until you are ready to serve.

How to Store It

Any leftover fritters can be kept in an airtight container in the fridge. Reheat in the pan and serve with leftover herbed chèvre and a fried egg, if desired.

Zucchini and Asparagus Fritters Recipe Preparation by Casa de Suna
Zucchini and Asparagus Fritters with Herbed Goat Cheese Preparation by Casa de Suna

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