Zucchini Fritters
Zucchini fritters with feta and scallions are savory bites featuring crisp, golden exteriors and tender, flavorful middles, accented with bright parsley and a hint of lemon zest.
Ingredients
- 1 pound zucchini, about 2 medium, trimmed
- 1 teaspoon table salt
- 8 ounces feta cheese, crumbled (about 2 cups)
- 2 scallions, minced
- 2 tablespoons minced fresh parsley
- 2 large eggs, beaten
- 1 teaspoon granulated garlic
- 1/4 teaspoon ground black pepper
- 4 tablespoons unbleached all-purpose flour
- 6 tablespoons olive oil
- 1 lemon, cut into wedges (for serving)
Instructions
- Grate zucchini, toss with salt, and drain in a fine-mesh strainer for 10 minutes.
- Wrap zucchini in paper towels and squeeze out moisture.
- Combine dried zucchini, feta, scallions, parsley, eggs, garlic, and pepper in a bowl.
- Sprinkle with flour and stir until evenly mixed.
- Heat 3 tbsp olive oil in a nonstick skillet over medium heat.
- Drop 2-tbsp portions of batter into the skillet, flatten, and cook 2-3 mins per side until golden brown.
- Place fritters on a paper towel-lined baking sheet and keep warm in a 200°F oven.
- Repeat with remaining oil and batter.
- Serve warm or at room temperature with lemon wedges.