50 minutes
Delicious and crispy zucchini fritters with Mediterranean flavors, including feta cheese, scallions, and dill, served with a squeeze of fresh lemon.
Zucchini, trimmed, shredded, and drained
0 lb
teaspoons
Feta Cheese, crumbled
cups
Scallions, minced
each
Dill, minced
tablespoons
Eggs, lightly beaten
each
Garlic Clove, minced
teaspoons
teaspoons
Unbleached All-Purpose Flour
cups
tablespoons
Lemon, cut into wedges
each
1. Oven Warmth
Preheat your oven to 200°F and place the oven rack in the middle position.
2. Zucchini Prep
Shred the zucchini with a box grater or in a food processor using the shredding disk. Mix with salt and let it sit over a bowl in a fine-mesh strainer for 10 minutes. Then, wring out moisture with paper towels.
3. Fritter Mixture
In a bowl, combine the strained zucchini, crumbled feta, minced scallions, dill, beaten eggs, minced garlic, and black pepper. Sprinkle with flour and mix to create a uniform batter.
4. Frying Basics
Heat half the olive oil (3 tablespoons) in a 12-inch nonstick skillet over medium heat until it shimmers. Form the batter into 2-inch-wide fritters using about 2 tablespoons per fritter, and flatten with a spoon. Fry until golden (2-3 minutes per side).
5. Keep It Crisp
Move fried fritters to a paper towel-lined baking sheet and keep them warm in the oven. Clean the skillet and repeat with the remaining oil and batter.
Remove as much moisture as possible from the zucchini by salting and squeezing out the liquid after grating. This ensures crispiness.
Maintain oil temperature between 350°F to 375°F for optimal frying and to prevent fritters from becoming greasy or undercooked.
Transfer fried fritters to a wire rack over a baking sheet to keep them crispy and avoid sogginess.
Use fresh Mediterranean herbs, minced garlic or shallot, crumbled feta, and spices like cumin or coriander to enhance flavor.
Use a medium-sized ice cream scoop or a 1/4 cup measuring cup for even-sized fritters to ensure even cooking.
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