Zucchini Feta Fritters
Zucchini Feta Fritters are our not-so-secret weapon for easy summer meals. A little crispy, a little cheesy, and a whole lot of flavor packed into every bite. These fritters are a delicious way to turn extra zucchini into something everyone wants.
Equipment
Ingredients
- 2 pounds zucchini
- 3 teaspoons kosher salt, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground black pepper
- 4 teaspoons fresh lemon zest
- 2 teaspoons dried oregano
- 4 large eggs, whisked
- 8 ounces feta cheese, crumbled
- ⅓ cup canola oil (or other neutral oil for frying), plus more if needed
- flaky salt for garnish
- hummus or tzatziki for dipping
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Instructions
- Coarsely shred zucchini using either a box grater or food processor. Place shredded zucchini in a fine mesh colander and sprinkle with 2 teaspoons salt. Stir gently to incorporate. Let set for 30 minutes and squeeze out as much excess liquid as possible from the zucchini.2 pounds zucchini, 3 teaspoons kosher salt,
- Preheat oven to 250°℉. Place a cooling rack on a sheet pan and set aside.3 teaspoons kosher salt,, 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground black pepper, 4 teaspoons fresh lemon zest, 2 teaspoons dried oregano
- Whisk together flour, baking powder, remaining 1 teaspoon salt, pepper, zest and oregano in a large bowl. Gently stir in eggs, zucchini and feta until thoroughly incorporated.4 large eggs,, 8 ounces feta cheese,
- Heat 3 tablespoons oil to 365℉ in a large skillet. Carefully scoop ¼ cups of batter into oil and cook for 2-3 minutes per side, or until golden and firm. Transfer cooked fritters to the cooling rack on the sheet pan and place in warm oven. Reheat oil to 365℉ and repeat process with remaining fritter batter.⅓ cup canola oil (or other neutral oil for frying),
- Sprinkle cooked fritters with coarse salt and serve with hummus or tzatziki, if desired.flaky salt for garnish, hummus or tzatziki for dipping
Notes
Recipe adapted from Robin Asbell.
Ingredient notes:
- Zucchini: no need to peel before grating. Two pounds is roughly 4 medium zucchini. You can also use yellow squash or a combination of the two.
- All-purpose flour: swap for a gluten-free flour blend if you like.
- Herbs: Swap fresh for dried oregano or try your favorite herb instead (dill and parsley are my faves).
Tips:
- Squeeze the zucchini: It's the key to crispy fritters. Put the grated zucchini in a fine mesh colander. Toss with salt and let sit. Use your hands to squeeze the liquid out of the zucchini (you can also use a wooden spoon to press the zucchini against the sides of the colander).
- Hot oil: Keep your frying temperature around 365°F. If the oil is too cool, your fritters will absorb the cooking oil. If it's too hot, they will burn. An inexpensive instant read thermometer makes this task easier.
- Don't crowd the pan: Work in batches to prevent the fritters from steaming rather than frying to crispy deliciousness.
- Keep cooked fritters warm in a low oven while you finish the rest of the batter.
- Make-ahead: Store cooked fritters in the fridge for up to 3 days, or freeze them for a couple months. Reheat in the oven to bring back that crisp texture.
Nutrition
Serving: 2gCalories: 178kcalCarbohydrates: 12gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 71mgSodium: 859mgPotassium: 247mgFiber: 1gSugar: 2gVitamin A: 317IUVitamin C: 14mgCalcium: 141mgIron: 1mg
Nutrition info not guaranteed to be accurate.
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