Crispy Light Zucchini Fritters!
How to make light and crispy Zucchini Fritters! An easy recipe with fresh dill, feta and tzatziki sauce. A Greek spin on our favorite fritters!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 fritters
- Category: Appetizer, vegetarian dinner,
- Method: pan-seared
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 1 1/2 lbs zucchini (about 4 medium zucchini)
- 1 tsp salt
- 1/2 cup chopped scallions
- 1/2 cup chopped fresh dill (or sub half with Italian parsley)
- 1/2 cup crumbled feta ( or sub another grated cheese- jack, mozzarella, cheddar)
- 1 large egg
- 1/2 cup all-purpose flour (or GF flour)
- 1/2 tsp baking powder
- 1/4 tsp fresh nutmeg
- ——-
- 2 tablespoons olive oil
Serve with Tzatziki Sauce, sour cream or a dollop of plain yogurt. For a and extra kick, Zhoug yogurt is a great option too!
Instructions
- GRATE AND SALT ZUCCHINI: Using a hand grater or food processor, with grater attachment, grate the zucchini. You need about 4 cups grated, placed in a med-sized bowl. Sprinkle with 1 tsp kosher salt, stir well, and let sit for 15 minutes, stirring occasionally. (This will release the water and give you light and crispy zucchini cakes!)
- In the meantime, prep the other ingredients and make the optional Tzatziki Sauce.
- After 15 minutes, 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. Pat dry with a few paper towels. You really want to get these fairly dry.
- Preheat oven to 350F
- MAKE THE BATTER: Place the grated zucchini in a bowl, adding dill, scallions, feta, nutmeg, and one egg. Mix well. In a separate bowl mix flour and baking powder together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.
- SEAR: In a heavy bottom skillet, heat 1-2 T olive oil or butter 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. 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 dill sprig.
Notes
These and be cooked ahead, refrigerated for 3 days and reheated in a toaster oven ( right on the rack). Great for meal prep!
Nutrition
- Serving Size: 3 fritters
- Calories: 257
- 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
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