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.

Zucchini Fritters

Name: Zucchini Fritters Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
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

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!

Ingredients

Units

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