Summer is here and so is the incredible edible zucchini. There are so many different ways to eat a zucchini. I have had it grilled, had it as a bread and I even made noodles with it, which was a lot of fun. Last week I decided I will try them out as a fritter. This is a very simple recipe that comes together quickly. I served it as a side to some Greek seasoned grilled chicken. They had a great crispy edge with a softer center. The mint gave it a refreshing touch in contrast with the feta. Even if you are not a feta fan, I would encourage that you try it in this dish. The strong taste that feta is known for becomes much more mild once cooked and gives the fritter a wonderful flavor.
Zucchini Fritters (About 8 fritters) Print Recipe
- 1 lb of zucchini, grated (abt. 2 medium zucchini)
- 1 large egg
- 2 garlic cloves, finely chopped
- 1/2 small onion, finely chopped
- 1/2 cup all-purpose flour
- 4 Tbs panko breadcrumbs
- 1 Tbs chopped fresh mint
- 1/4 cup Feta cheese, crumbled
- Kosher salt
- ground black pepper
Place grated zucchini in a tea town and squeeze to remove the liquid; discard liquid.
In a large mixing bowl wisk egg. Add zucchini, garlic, onion, flour, panko, mint and feta cheese. Mix until well combined. Season with a dash of salt and pepper.
Heat vegetable oil in a large frying pan. Scoop 2 tbs of batter, flatten slightly and drop into the hot oil. Cook on each side for about 4-5 minutes, until browned. Transfer to a plate lined with paper towel to drain.
Serve immediatly with Tzatziki Sauce.
The tzatziki I think is a must have with these fritters. It has a little bite to it because of the garlic and red wine vinegar, yet still refreshing because of the yogurt and mint. If you cannot find Greek yogurt you can substitute it for drained regular plain yogurt. Line a colander with paper towel and pour in the yogurt. Let it drain for 30 mins, until thick.
Tzatziki Sauce (Alton Brown)
- 16 ounces plain Greek yogurt
- 1 medium cucumber, peeled, seeded, and finely chopped
- Pinch kosher salt
- 4 cloves garlic, finely minced
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 5 to 6 mint leaves, finely minced
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups0
Follow The NosheryAre you following me on Instagram, Twitter, Facebook and Pinterest?
Want to get some peeks behind the scenes? Take a picture of my snapcode and follow me on SnapChat!
Subscribe to The Noshery email list to have each post delivered straight to your inbox or follow my blog with Bloglovin.