Description
These zucchini fritters are light and crispy, never soggy or heavy! Made with zucchini or summer squash, feta cheese, green onions, and dill, they make a great starter, side dish, or vegetarian entree. I highly recommend making a double batch and freezing some for later.
Ingredients
Units
Scale
- 1 1/2 lbs zucchini (about 4 medium zucchini)
- 1 tsp salt
- 1/2 cup chopped green onion, or sub 1/4 cup shredded white onion
- 1/4 cup fresh dill, or sub flat leaf parsley
- 1/2 cup crumbled feta cheese
- 1 large egg
- 1/2 cup all-purpose flour, or gluten free flour blend (or use almond flour + 1 more egg )
- 1/2 tsp baking powder
- 1/4 tsp fresh nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper to taste
- optional- 1 teaspoon lemon zest
- 2 tablespoons olive oil
Serve with Tzatziki Sauce, sour cream or a dollop of plain yogurt. For an extra kick, Zhoug yogurt is a great option too!
Instructions
- Grate and salt zucchini: Using a hand grater or food processor with a grater attachment, grate the zucchini. You need about 4 cups of grated zucchini placed in a medium-sized bowl. Sprinkle with the salt, stir well, and let sit in the bowl for 15-20 minutes, stirring occasionally. (This will release the water and give you light and crispy zucchini cakes!)
- Make the optional Tzatziki Sauce. You can also serve with a dollop of sour cream or yogurt, but I really love the tzatziki.
- Wring out. Place the salted zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. Do not rinse. Dump zucchini on a kitchen towel (or nut milk bag) gather up the corners and wring out the zucchini. You want to get these fairly dry.
- Preheat oven to 350F
- Make the batter: Place the egg in a medium bowl and whisk, add the grated zucchini, dill, green onions, feta cheese, lemon zest, nutmeg, and salt and pepper. Sprinkle in the flour and baking powder, incorporating all. This will be a fairly thick batter.
- Sear In a large, non-stick or cast-iron skillet, heat 1-2 tablespoons olive oil over medium heat. When the oil is hot, spoon ping-pong-sized balls of the batter. Lightly sear each side until golden brown, about 3 minutes each side, and place in a warm oven, either on a wire rack or on a parchment-lined sheet pan for 10-15 minutes. Putting these in the oven will allow them to cook all the way through and puff up, without getting too brown in the skillet. Make these in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.
- Serve with a dollop of Tzatziki Sauce and a dill sprig.
Notes
These can be cooked ahead and refrigerated in an airtight container for up to 4 days. Or freeze on a sheet pan, and move to a freezer bag for up to 3 months. Reheat in a toaster oven or oven at 350°F. Great for meal prep!
Nutrition
- Serving Size: 3 fritters
- Calories: 191
- Sugar: 1.2 g
- Sodium: 774.9 mg
- Fat: 12.5 g
- Saturated Fat: 4.3 g
- Carbohydrates: 14.4 g
- Fiber: 0.8 g
- Protein: 6.3 g
- Cholesterol: 63.2 mg