Zucchini Fritters
Crispy and delicious zucchini fritters, perfect for using up summer squash. These easy-to-make fritters are a nostalgic family favorite packed with flavor.
Servings 4 servings
Calories 150kcal
Ingredients
Main Ingredients
- 2 medium zucchinis, grated Opt for firm, unblemished zucchini.
- 1 tsp salt Helps draw out moisture.
- 1/2 cup feta cheese, crumbled Using Greek feta is recommended.
- 2 large eggs Bind the mixture.
- 2 tbsp fresh mint or dill, chopped Dill is more traditional.
- 1/2 cup flour All-purpose flour works, or substitute whole wheat or chickpea flour.
- Pepper to taste black pepper A generous grinding is recommended.
- Olive oil for frying olive oil Use light, neutral olive oil.
Instructions
Preparation
- Grate the zucchinis and place them in a colander. Sprinkle with salt and let sit for about 10 minutes.
- Squeeze out the excess moisture from the zucchini using a clean kitchen towel or cheesecloth.
- In a large bowl, whisk two eggs. Stir in the squeezed zucchini, crumbled feta, chopped spring onions, herbs, and pepper. Gradually add the flour until you have a cohesive batter.
Cooking
- Heat enough olive oil in a large skillet over medium-high heat until shimmering.
- Drop spoonfuls of batter into the pan, flattening each into a patty. Don’t overcrowd the pan.
- Fry for 2-3 minutes on each side until golden and crisp.
- Place cooked fritters on a paper towel-lined plate to absorb excess oil and serve warm.
Notes
Squeeze out as much moisture from the zucchini as possible for crispy fritters. Let the batter rest for 10 minutes if time allows. Use a nonstick pan with enough oil for golden edges.
