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)
Prepare the Zucchini
Set the oven rack to the middle position and preheat the oven to 200°F.
Using the large holes of a box grater or a food processor’s shredding disk, grate the zucchini. Toss the grated zucchini with the salt, then let it drain in a fine-mesh strainer placed over a bowl for about 10 minutes. Wrap the zucchini in paper towels and squeeze out as much moisture as possible.
Mix the Fritter Batter
In a medium-sized bowl, combine the dried zucchini, feta, scallions, parsley, eggs, granulated garlic, and black pepper. Sprinkle the flour over this mixture and stir until everything is evenly incorporated.
Cook the Fritters
In a 12-inch nonstick skillet, heat 3 tablespoons of olive oil over medium heat until it begins to shimmer. Drop 2-tablespoon portions of the batter into the skillet, flattening them into fritters about 2 inches wide. Cook each fritter for about 2 to 3 minutes per side, until golden brown.
Place the cooked fritters on a baking sheet lined with paper towels, and transfer them to the oven to keep warm. Clean the skillet and repeat the cooking process with the remaining oil and batter.
Serve
Enjoy the fritters warm or at room temperature, served with lemon wedges or Tzatziki sauce.
Zucchini Fritters
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.