How did it get to be June already? That’s just crazy talk. It’s zucchini season (at least by me in CT) and I’m constantly looking for ways to cook with this versatile veggie. My favorite way is to add them to a cake, like these amazingly delicious Zucchini Spice Bars. Moi, prefers sweets?! (Picture Miss Piggy instead of bad grammar for that please.) 😉 Today, I’m using them in a savory dish and they are amazing.
These zucchini fritters are pan fried and have a Mediterranean flare from all the wonderful herbs, feta cheese, and lemon flavors.
Zucchini Fritters Recipe
(Makes 8 fritters)
- 2 medium zucchini
- 1 teaspoon salt
- 1 and 1/2 tablespoons fresh dill, chopped
- 1 large scallion, thinly sliced
- 2 cloves of garlic, minced
- zest of 1 lemon
- 1/4 teaspoon pepper
- 4 ounces feta cheese, chopped
- 1 egg
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- Grate the zucchini using the large holes of a grater.
- Place the shredded zucchini in between paper towels and gently press down to remove as much of the moisture as possible.
- In a medium bowl, combine the shredded zucchini, salt, chopped dill, sliced scallions, minced garlic, lemon zest, pepper, chopped feta cheese, egg, and flour. Mix together until well combined. (Don’t you love when one step uses almost all the ingredients?)
- Form the zucchini mixture into 8 fritters. I used a 1/4 cup measuring cup to portion them out and then flattened them with my fingers.
- In a medium skillet, heat about 1 tablespoon of olive oil over Medium heat. Cook the fritters until they are well browned (about 5 to 6 minutes per side). (Cook about 3 fritters at a time.)
- Repeat the process, adding the remaining tablespoons of olive oil when needed.
Adapted from: Michael Symon
Preparation Tip: Remove as much moisture as possible from the shredded zucchini. All that moisture left in the fritters would make them soggy and gross. Blah, I don’t know about you, but I don’t care for soggy fritters.
These are super simple to whip up and I’m really loving that part. Who doesn’t like an easy recipe?
Here’s the best part. These fritters are not fried in tons of oil! You can still achieve a crunchy fritter when you pan fry them with just a little bit of oil. Of course they are not as crunchy as they would be if you had deep fried them, but they still have a wonderful crust. Just think of all those calories you saved for dessert. 😉
These are best served right after you’ve made them because that’s when they are the crispiest. However my husband and still enjoyed them reheated as leftovers. And possibly because he’s a man, he also enjoyed them later on without reheating them at all. I’m not going to recommend that but he didn’t seem to enjoy them any less.
These fritters are the perfect way to let your zucchini shine. The feta cheese, herbs, and lemony goodness all nicely compliment this summer veggie.
You often see zucchini fritters topped with a sauce. Quite frankly, I think these are best enjoyed by themselves. I tried them with a couple of sauces and they really didn’t enhance my experience, but of course to each their own. My husband splashed a bit of Chipotle Tabasco on them, but he puts that on almost everything so you can’t go by him.
For those of you imagining apple or corn fritters from the state fair, these will be a bit of a stretch of the word “fritter” for you. They are more of a delicious veggie patty.
Some people might call these zucchini “pancakes.” I reserve that word for the real deal breakfast version. 😉
What’s your favorite way to eat zucchini?
Here are some other great vegetarian meals.