I found this recipe last year and it’s my goto meal when the hubby is out for the evening and there is a zucchini in the house. It makes me so happy!
It’s not a terribly hard recipe to make, just a couple of steps to get all the liquid out.
I like to shred my zucchini in the food processor. I leave it in the strainer for a bit and press it a bit to remove the majority of the water.
I have a couple thin towels that i like to use to squish the last of the water out before making the recipe
I also like to go between a ranch dressing or a sour cream, pepperoncini juice and southwest seasoning dip when eating.
Zucchini Feta Fritters
Ingredients
- 1 1/2 medium zucchini
- 2 to 3.5 oz. feta cheese, crumbled
- 1/4 cup chopped onion
- 2 tbl chopped mint (1 tbl dry mint)
- 1 tablespoons chopped parsley (1/2 tbl dry)
- 1/2 teaspoon paprika
- 1/4 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon dried red pepper flakes to taste (optional)
- 1/2 cup flour (I use whole wheat pastry flour)
- 2 eggs, beaten
- oil for frying (I use expeller pressed sunflower oil, olive oil, or peanut oil)
Instructions
- Grate the zucchini onto a kitchen tea towel and leave to sit about 20 minutes to get rid of excess moisture.
- Crumble the feta into a bowl and add the onion, mint, parsley, paprika, garlic, black pepper, and red pepper flakes, if using.
- Add the flour and the beaten eggs and mix well.
- Stir in the zucchini. It will be lumpy, just keep stirring until all is combined. The liquid from the zucchini will soon make a smoother batter.
To Pan Fry:
- Heat a few tablespoons of oil or butter on a griddle or in a skillet
- Using an 1/8 to 1/4 cup scoop drop onto the hot surface, using the back of the utensil to flatten into a pancake.
- Cook 4-6 minutes on each side, or until golden and cooked through. Transfer to a plate and repeat until all the batter is used.
If you saw the previous post, i had some fancy butter around the house so i decided to treat myself and use this to fry my zucchini fritter cakes. I also had some additional onion scapes that i tossed in, to add some umph!
If you have more people to feed or more zucchinis you can double the recipe – just keep the eggs at 3
Verdict:
I love these fritters. I love getting a whole zucchini into a meal and barely noticing it!
If you try these let me know what you think.
