This zucchini fritters recipe is a delicious and easy way to enjoy the fresh flavors of zucchini, herbs, and feta cheese. The combination of crispy, golden-brown fritters with the tangy taste of lemon makes this dish perfect for any meal. Follow these simple steps to create a savory treat that everyone will love!
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
Instructions:
- 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).
- Sprinkle with 1/2 teaspoon of kosher salt and toss to combine.
- Let sit in the sink or over a bowl for at least 15 minutes to drain excess moisture.
- Prepare the Egg Mixture:
- In a medium bowl, whisk 2 large eggs with a fork until broken up.
- Finely grate the zest of 1 medium lemon (about 2 teaspoons) and add it to the eggs.
- Finely chop 2 medium scallions and add to the bowl.
- Pick and finely chop the leaves from 6 sprigs of fresh parsley or dill (about 2 tablespoons) and add to the bowl.
- If using, finely chop the leaves from 1 fresh mint sprig (about 1 tablespoon) and add to the bowl.
- Crumble 2 1/2 ounces feta cheese into pieces no larger than 1/2-inch (about 1/2 cup) and add to the bowl.
- Add the remaining 1 teaspoon of kosher salt and a few grinds of black pepper. Stir to combine.
- 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.
- Stir with a flexible spatula until combined.
- Add Dry Ingredients:
- Sprinkle 1/2 cup of all-purpose flour and 1 teaspoon of baking powder evenly over the top of the mixture.
- Fold with the spatula until just combined; do not overmix.
- Cook the Fritters:
- Heat 2 tablespoons of olive oil in a large nonstick or cast iron skillet over medium heat until shimmering.
- Drop 1/4-cup portions of the batter into the pan, 4 fritters at a time in a 12-inch pan.
- Gently pat down each fritter until about 3-inches wide.
- Pan-fry until golden-brown on the bottom, about 2 1/2 minutes.
- 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.
- Transfer the cooked fritters to a serving plate.
- Cook Remaining Batter:
- Add the remaining 1 tablespoon of olive oil to the pan and repeat the cooking process with the remaining batter.
- Serve:
- Serve the fritters warm or at room temperature with the reserved lemon wedges for squeezing over the top.
Recipe Notes:
- Storage: Leftover fritters can be refrigerated in an airtight container for up to 4 days. Reheat in a 350ºF oven until warmed through, about 8 minutes.
Additional Tips:
- Squeezing Zucchini: Ensure you squeeze out as much moisture from the zucchini as possible to prevent the fritters from becoming soggy.
- Herb Substitutes: You can experiment with other herbs like basil or cilantro if you prefer a different flavor profile.
- Serving Suggestions: These fritters pair well with a dollop of Greek yogurt or tzatziki on the side.
Enjoy these delicious zucchini fritters as a snack, appetizer, or a light meal!
Frequently Asked Questions (FAQs):
- Can I use a different type of cheese instead of feta?
- Yes, you can substitute feta with goat cheese, ricotta, or even grated Parmesan for a different flavor. Keep in mind that each cheese will slightly alter the taste and texture of the fritters.
- Can I make these fritters gluten-free?
- Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend or almond flour. Just make sure the consistency of the batter remains similar to ensure proper cooking.
- Can I bake these fritters instead of frying them?
- Yes, you can bake the fritters at 400°F (200°C) on a greased baking sheet for about 15-20 minutes, flipping them halfway through. However, they may not be as crispy as when pan-fried.
- What can I do if the batter is too wet?
- If the batter is too wet, try adding a little more flour, a tablespoon at a time, until it reaches a consistency that holds together when forming the fritters. Also, make sure to squeeze out as much moisture as possible from the zucchini.
- How do I prevent the fritters from sticking to the pan?
- Ensure your pan is well-heated before adding the oil, and use a nonstick or well-seasoned cast iron skillet. Also, avoid overcrowding the pan, which can lower the temperature and cause sticking.
- Can I prepare the batter ahead of time?
- It’s best to cook the fritters soon after preparing the batter to maintain their texture. However, you can grate and drain the zucchini ahead of time and store it in the refrigerator until you’re ready to mix it with the other ingredients.
- How long can I store leftover fritters, and how should I reheat them?
- Leftover fritters can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350ºF oven for about 8 minutes, or until warmed through, to restore their crispiness.
- Can I freeze the fritters?
- Yes, you can freeze cooked fritters. Place them on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer-safe bag. Reheat in the oven directly from frozen at 350°F (175°C) for about 15 minutes.
- What can I serve with zucchini fritters?
- Zucchini fritters pair well with a variety of dips such as tzatziki, Greek yogurt, sour cream, or even a simple lemon-garlic aioli. They also complement a fresh salad or can be served as a side dish to grilled meats.
- Can I make these fritters without eggs?
- Yes, you can substitute the eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) or a store-bought egg replacer for a vegan option.