Zucchini Fritters Recipe

This zucchini fritters recipe is not as basic as you think. The addition of crumbled feta cheese gives them a cheesy Greek twist that is oh so irresistible.

Course Appetizer

Cuisine Greek

Prep Time 20

Cook Time 20

Total Time 40

Servings fritters

Calories 21kcal

Author Dina

Equipment

1 large trigger release cookie scoop

Ingredients

4 small zucchinis about 1 1/2 lb. total
1 1/2 tsp salt
3 eggs
1 Tbsp dill chopped
1/4 tsp black pepper
1 small garlic clove pressed
6 Tbsp all-purpose flour
1/3 cup feta cheese crumbled
avocado or vegetable oil for frying

US Customary - Metric

Instructions

Shred the zucchini then use your hands to squeeze out all the juices.
Place the shredded zucchini, 1 Tbs chopped dill, 1 1/2 tsp salt, 1/4 tsp pepper, and 3 eggs in a bowl and stir to combine.
Add 1 pressed garlic clove, 1/3 cup crumbled feta cheese, and 6 Tbps flour and mix until incorporated.
Heat about 1/4 inch avocado oil in a skillet over medium-high heat and scoop out large spoonfuls of the zucchini fritter batter. I used a large ice cream scoop. I found it to be the perfect size. Cook each side until golden brown. Serve warm with tzatziki or Greek yogurt sauce.

Notes

Use good quality ingredients- For a simple dish like this, you want to have the best ingredients. That means ripe zucchini, fresh herbs, and feta cheese soaked in brine (a block you crumble yourself, if possible) for the very best flavors.
Don't grate the zucchini too finely- You want to make sure the zucchini shreds are still big enough to see and also give some texture to the fritter.
Salt it- This is so important because squeezing alone won't get out all the extra water. Salt causes the zucchini to release the water so you can wring it out for a crisp fritter.
Don't let them overcook- These Zucchini Fritters are not very thick and the higher temperature and oil make cooking happen fast. Keep an eye on them to avoid them burning.

Nutrition