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Zucchini Fritters Recipe finished dish

Zucchini Fritters Recipe

Recipe card for Zucchini Fritters Recipe.
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Course: Appetizer
Ingredients Method

Ingredients
  

Ingredients
  • 12 ounces zucchini or summer squash 1 large or 2 small zucchini
  • 1 1/2 teaspoons kosher salt, plus more for sprinkling
  • 2 large eggs
  • 1 medium lemon
  • 2 medium scallions
  • 6 sprigs fresh parsley or fresh dill, or a combination
  • 1 sprig fresh mint optional
  • 2 1/2 ounces feta cheese 1/2 cup crumbled
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons olive oil, divided

Method
 

Preparation
  1. Prepare the Zucchini: Trim and grate 12 ounces of zucchini or summer squash on the large holes of a box grater into a colander (about 3 cups).
  2. Sprinkle with 1/2 teaspoon of kosher salt and toss to combine.
  3. Let sit in the sink or over a bowl for at least 15 minutes to drain excess moisture.
  4. Prepare the Egg Mixture: In a medium bowl, whisk 2 large eggs with a fork until broken up.
  5. Finely grate the zest of 1 medium lemon (about 2 teaspoons) and add it to the eggs.
  6. Finely chop 2 medium scallions and add to the bowl.
  7. Pick and finely chop the leaves from 6 sprigs of fresh parsley or dill (about 2 tablespoons) and add to the bowl.
  8. If using, finely chop the leaves from 1 fresh mint sprig (about 1 tablespoon) and add to the bowl.
  9. Crumble 2 1/2 ounces feta cheese into pieces no larger than 1/2-inch (about 1/2 cup) and add to the bowl.
  10. Add the remaining 1 teaspoon of kosher salt and a few grinds of black pepper. Stir to combine.
  11. Combine Zucchini and Egg Mixture: After the zucchini has drained, pick it up a handful at a time, squeeze out as much liquid as possible, and add it to the egg mixture.
  12. Stir with a flexible spatula until combined.
  13. Add Dry Ingredients: Sprinkle 1/2 cup of all-purpose flour and 1 teaspoon of baking powder evenly over the top of the mixture.
  14. Fold with the spatula until just combined; do not overmix.
  15. Cook the Fritters: Heat 2 tablespoons of olive oil in a large nonstick or cast iron skillet over medium heat until shimmering.
  16. Drop 1/4-cup portions of the batter into the pan, 4 fritters at a time in a 12-inch pan.
  17. Gently pat down each fritter until about 3-inches wide.
  18. Pan-fry until golden-brown on the bottom, about 2 1/2 minutes.
  19. Carefully flip with a flat spatula and cook until the second side is golden-brown and the fritters are cooked through, about 2 1/2 minutes more.
  20. Transfer the cooked fritters to a serving plate.
  21. Cook Remaining Batter: Add the remaining 1 tablespoon of olive oil to the pan and repeat the cooking process with the remaining batter.
  22. Serve: Serve the fritters warm or at room temperature with the reserved lemon wedges for squeezing over the top.

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