Greek Zucchini Fritters Recipe
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- 1 1/2 pounds (about 700 grams) zucchini, washed and unpeeled
- 1 teaspoon salt (for draining zucchini)
- 2 large eggs, lightly beaten
- 3–4 ounces (90–110 grams) crumbled feta cheese
- 1 large onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1 tablespoon dried oregano
- 1/2 cup bread crumbs
- 1/2 cup all-purpose flour (plus extra for coating)
- 1/2 teaspoon baking powder
- Ground black pepper, to taste
- Olive oil, for frying
🛒 Ingredients for Greek Zucchini Fritters
🍳 Step-by-Step Cooking Instructions
- Prepare the Zucchini: Grate the zucchini and place it in a colander. Lightly sprinkle with salt and let it sit for 10 minutes to draw out moisture. After 10 minutes, use your hands to squeeze out as much water as possible.
- Mix the Base: In a large bowl, combine the squeezed zucchini, crumbled feta, chopped onion, parsley, mint, dill, oregano, and the lightly beaten eggs.
- Add Bindings: Sprinkle the bread crumbs into the mixture and stir well. In a separate small bowl, mix the flour and baking powder together. Sprinkle about half of this flour mixture over the zucchini batter and incorporate it. Continue adding the remaining flour gradually until you achieve a thick batter that is no longer watery.
- Deglaze : Fry the Fritters: Pour enough olive oil into a medium-sized pan so it reaches about 1/3 of an inch deep. Heat over medium-high heat. Scoop 1 tablespoon of the batter, lightly dip it in your extra coating flour, and place it into the hot pan. Repeat for as many fritters as will comfortably fit without overcrowding.
- Cook and Serve: Flatten each fritter slightly with a spatula, keeping them relatively thick. Fry for about 2 minutes, then flip and fry for another 1 to 2 minutes until golden brown. Transfer the fritters to paper towels to drain excess oil. Serve warm with lemon wedges and Greek yogurt or tzatziki.
📝 Recipe Notes & Pro Tips
- Onion Prep: Passing the onion through a food processor helps achieve the perfect fine texture for uniform mixing.
- Batter Consistency: You may not need the full half-cup of flour, or you might need a touch more depending on how much moisture remains in the zucchini. Aim for a thick, scoopable consistency.
- Coating: The fritters do not need to be completely coated in flour before frying; a light dip helps create a crisp exterior.