Savory Zucchini Fritters
These are just so good! They come together quickly and don’t be put off by grating the zucchini onto a dishtowel or into a bowl and then wringing out the liquid. It’s easy and even fun to do and makes the fritters so much better and only takes a few minutes.
Yields about 15-20 3-4-inch patties
3 medium zucchini or any kind of summer squash, grated on the large holes of a box grater
1 1/2 teaspoon sea salt
2 tablespoons chopped fresh basil or mint
2 tablespoons parsley, chopped (optional)
2 tablespoons finely diced onion
2 cloves garlic, minced
Freshly ground black pepper
2-3 ounces feta cheese, coarsely chopped or crumbled (or grated sharp cheddar or cheese of your choice) (optional)
2 eggs
1/3 cup flour
Oil for pan-frying
Optional topping:
½ cup Greek yogurt or plain whole milk yogurt, lightly salted
1. Grate the zucchini/squash on the large holes of a grater onto a clean kitchen towel or into a large bowl. Sprinkle with the sea salt and let rest while you prepare the batter. In a medium bowl, combine mint, parsley, if using, onion, garlic, and pepper. Stir in the egg and flour and mix until well combined.
2. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. If you didn’t use a towel just take handfuls of the zucchini and press it together over the sink, letting the liquid drain away. Add the zucchini to the egg mixture and combine well. Finally stir in the feta or other cheese.
3. Add a scant tablespoon of oil to a large skillet over medium-high heat. Spoon about 3 tablespoons (about a ¼ cup) of batter into the pan. Depending on the size of your pan you should be able to fry about 3-5 at once. Flatten them a bit with the back of a spatula and cook until the fritters are golden brown on each side, 4 to 6 minutes.
4. Transfer the fritters to plates and garnish with a dollop of Greek yogurt seasoned with harissa or more fresh mint/parsley
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