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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.
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)
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
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.