Zucchini fritters usually fall apart because the mixture is too wet: grated zucchini releases water, and the flour and egg cannot bind all of it. The second cause is oil that is not hot enough; without a crust forming, the mixture spreads in the pan. Squeeze the zucchini thoroughly, fry the mixture without letting it sit, and heat the oil to 170–180°C / 340–355°F to help the fritters hold their shape.
Most of a zucchini’s weight is water, and grating releases that water. Mix the grated zucchini with a pinch of salt and leave it in a strainer for 10–15 minutes; the salt draws out the water. Then squeeze the zucchini firmly a handful at a time between two hands, or wrap it in 1 clean towel and twist out the liquid. A surprising amount of water comes out. Juicier zucchini varieties release more water, so choose firmer zucchini for fritters. If you skip this step, the mixture will run off the spoon and will not come together in the pan; adding extra flour also makes the fritters heavy.
The binding ratio is the second key factor. For half a kilogram of well-squeezed zucchini, 2 eggs and 4–6 tablespoons of flour make a balanced mixture; add cheese and herbs on top of these amounts. The mixture should hold on a spoon without running, but should not be stiff. Too much flour makes the fritters rubbery; too little makes them fall apart. If using feta, reduce the salt accordingly. Oats or breadcrumbs can replace some of the flour and make the mixture a little firmer.
Do not let the mixture sit. If it stands on the counter, the zucchini and onion release water again and the consistency deteriorates, so prepare the mixture just before frying. If waiting is unavoidable, keep it in the refrigerator, stir it one more time before frying, and add a spoonful of flour if needed. Finely chopping the onion instead of grating it also reduces moisture. Fresh herbs should be thoroughly dried; wet parsley and dill add water directly to the mixture.
The frying process completes the result. Add enough oil to cover the bottom of the pan and heat it over medium heat to 170–180°C / 340–355°F. Scoop up the mixture with a spoon, drop it into the oil, and flatten it slightly with the back of the spoon; each fritter should be no more than one centimeter thick. Space the fritters apart in the pan. Do not touch the first side until a crust forms, about 2–3 minutes; turning a fritter too soon can split it in two. Flip each one once with a wide spatula. Fry no more than 3 or 4 fritters at a time; overcrowding cools the oil and makes the mixture spread.
Drain the browned fritters on a wire rack; fritters stacked on paper towels soften in their own steam. If the mixture is too wet and you do not want to add flour, you can also bake the fritters: spoon the mixture onto a greased baking sheet and bake at 200°C / 390°F until browned. Remove small crumbs from the pan after each batch, or they will burn and give the next fritters a bitter taste. The green part of a scallion added to the mixture also releases water, so chop it finely. Serve the fritters warm; cutting the first one while it is hot also shows you the mixture’s consistency.
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