Saturday, September 28, 2013

Zucchini Fritters

Zucchini and fruit cake have one thing in common. They both are passed around a lot. Though we don't grow zucchini, generous friends and neighbors keep our cupboards full and we never want for it. While I've lots of recipes for zucchini, I still keep my eyes open for new or different ways in which to prepare it. That's how I happened upon this fritter recipe developed by Michael Symon. Recipes for fritters abound, but his has a Greek flair that makes it especially interesting. The addition of mint and dill and a healthy portion of feta cheese set his fritters apart from others I have tried. You will love these, but if you decide to make them there is a potential problem you should be aware of.

Watery zucchini will spoil the fritters.To avoid that, I use a potato ricer to squeeze as much liquid from them as I possibly can. If the fritter mixture is too damp, the fritters will separate while being fried and leave you with a greasy mess. While these can be made ahead of time and reheated, I don't recommend doing that. My preference is to serve them freshly fried and hot. They can be served with Greek yogurt, or tzatziki if you prefer. They are a bit of work to assemble, but the fritters are delicious and worth the effort. Here's the recipe.

Zucchini Fritters...from the kitchen of One Perfect Bite inspired by Michael Symon


2 pounds zucchini

1 teaspoon salt

1 tablespoon chopped mint

1-1/2 tablespoon chopped dill

1 large scallion, white and green parts sliced thinly on the bias

2 teaspoons minced garlic

Zest of one lemon

1/4 teaspoon black pepper

1 cup (4-oz.) feta cheese, roughly chopped

1 egg

3 tablespoons flour

Canola oil for frying



Greek yogurt

Fresh dill, to garnish

Additional lemon zest, to garnish


1) Grate zucchini onto a clean kitchen towel using the large holes of a box grater. Sprinkle with salt. Set aside for 30 minutes. Wring as much liquid out of the zucchini as possible, discarding liquid. I use a potato ricer for this task.

2) In a medium bowl, combine zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in egg and flour and mix until well combined.

3) Heat enough canola oil in a pan over medium high heat to come halfway up sides of fritters. Form fritters, using 1/4 cup measure, and place gently into hot oil. Fry, turning once, until fritters are golden brown on each side, about 4 to 6 minutes. Remove from pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt or tzatziki, fresh dill and lemon zest. Yield: 8 fritters.

You might also enjoy these recipes:

Zucchini Gratin - One Perfect Bite

Stuffed Zucchini Slices - Sugar Crafter

Zucchini Carrot Muffins - Real Mom Kitchen

Zucchini and Carrot Soup - Tobias Cooks

Zucchini-Pineapple Muffins - Kahakai Kitchen

Zucchini Pancakes - Delicious Dishings

Zucchini Bread - Fresh4Five

No comments:

Post a Comment

Privacy Policy