Tulloch Table Series 2026 #8

Zucchini Fritters with Greek Sauce

Every month, we put a recipe to the test in true Tulloch style - simple, seasonal, and made for sharing.

This month, our Wine Club Coordinator, Laura, has put together a tasty set of zucchini frittiers topped with some sweet Greek yoghurt. Whether it’s a quick afternoon meal or something for the family, these fritters will always be welcomed in the kitchen. Laura has created a mouth-watering addition to the Tulloch Table Series to be rivalled in the months to come.

The verdict?

"Nothing yet has topped the zucchini fritters. Pairing perfectly with some Pecorino on the side, this has quickly become a frequent addition to my cooking rotation.”

 

Ingredients

1 large egg

2 zucchinis, grated

2 spring onions, finely sliced

¼ cup parmesan cheese, grated

½ cup flour

½ tsp baking powder

1 tsp salt

Pinch of pepper

To Serve:

1 dollop of Greek yoghurt and spring onions to garnish

 

Method

Grate the zucchini and place in a bowl and sprinkle with salt, leave for 10 minutes, then squeeze out the excess water using your hands and transfer to a bowl.

Add the egg, spring onions, parmesan to the grated zucchini, mix to combine.

Scatter the flour and baking powder and add a pinch of pepper. Mix until the flour is incorporated – the batter should be thick.

Heat 2 tbsp olive oil in a pan over medium heat and drop ¼ cup of batter in the pan.

Flatten the zucchini batter with a spatula and cook for 3 minutes until the underside is a deep golden. Flip and cook the other side for 3 minutes.

Repeat until all the zucchini batter has been cooked.

Serve with a dollop of Greek yoghurt and spring onions to garnish.

 

Pairing Suggestions

Zucchini fritters are fresh, crisp and full of flavour, with golden edges and a soft centre balanced by a creamy Greek yoghurt sauce, fresh herbs and a touch of citrus. These bright, savoury flavours make them a natural match for fresh, vibrant white wines with plenty of acidity.

Our standout pairing is the Cellar Door Release Pecorino. Fresh and lively with white peach, citrus blossom and tropical fruit, its bright acidity cuts beautifully through the crisp fritters and creamy yoghurt sauce, while its citrus character complements the fresh herbs and lemon.

For something a little softer and fruitier, our Cellar Door Release Pinot Gris brings lifted stone fruit and subtle honeyed notes. Its generous fruit complements the zucchini, while a bright acid line balances the richness of the fritters and creaminess of the Greek yoghurt sauce.

For a classic Hunter Valley pairing, our Hunter River White Semillon is a beautifully fresh alternative. Its crisp acidity and bright citrus character cut through the richness of the fried fritters, while its clean, refreshing finish pairs naturally with the lemon, herbs and tangy yoghurt sauce.

 

Cook, snap & share this recipe! Don’t forget to tag us @tullochwines

You must be over 18 to enter this site, are you over 18?

No