Why are my fritters soggy?

The number one reason why your fritters are probably soggy is not drawing out the as much moisture as possible from the vegetable. The easiest way to do this is to salt the veggie, let stand 15-30 minutes, strain, then press the remaining water out, patting dry. This will prevent soggy fritters and give you light, crispy fritters that plump up when cooking!

Why do you put baking powder in fritters?

Baking powder prevents the fritters from turning out thick and heavy, resulting, in light, airy patties with crisp texture on the outside.

How do I know when zucchini fritters are done?

You will know they are done on the inside when they start to puff up slightly. This "puffing up" is basically the egg inside telling you, " I'm fully cooked through "! Keep this in your back pocket. ;)

How do you keep fritters crispy?

Transfer seared fritters to a warm oven so they continue cooking through. This will also help them maintain their crisp versus being transferred straight to a plate.

Crispy Zucchini Fritters with Feta

Name: Zucchini Fritters Recipe with Feta
Prep time: 30 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¼ lbs zucchini (about 3-4 medium zucchini, 4 cups grated); 1 tsp salt; 1/2 cup chopped green onion, or sub 1/4 cup shredded white onion; ¼ cup fresh dill, or sub flat leaf parsley; 1/2 cup crumbled feta cheese, or sub cottage cheese, see note.; 1 teaspoon granulated garlic; 1 extra 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 ( do not use baking soda!); 1/4 tsp fresh nutmeg; ¼-½ teaspoon salt; ¼-½ teaspoon black pepper, or to taste; ¼-½ teaspoon chili flakes; optional: 1 teaspoon lemon zest; 2 tablespoons olive oil

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 1/4 lbs zucchini (about 3-4 medium zucchini, 4 cups grated)
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, or sub cottage cheese, see note.
1 teaspoon granulated garlic
1 extra 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 ( do not use baking soda!)
1/4 tsp fresh nutmeg
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon black pepper, or to taste
1/4-1/2 teaspoon chili flakes
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!

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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 minutes, stirring occasionally. (This will release the water and give you light and crispy zucchini cakes!)
Strain. 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. Feel free to wring out with 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, garlic, lemon zest, nutmeg, and salt and pepper. Sprinkle in the flour and baking powder, incorporating all. This will be a 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

I like to make one small “tester” fritter to taste for salt.

If using cottage cheese instead of feta, you’ll most likely need more salt. You could also add parmesan or other cheese.

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