| Prep: 20 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 172 | 11g | 3g | 12g |
| sugars | fibre | protein | salt |
| 3g | 2g | 6g | 0.42g |
Why I Love Greek Zucchini Fritters
As a New England gal, you can probably guess my heart lies with my roots. I’m talking about classic Maine lobster rolls dusted with a touch of Old Bay, steaming clam chowder that instantly warms your soul, and the salty breezes that breeze through the Cape Cod air before dinner. But every now and then, a new recipe captures my attention and heart—the humble Greek Zucchini Fritters has done just that.
A Greek Island Getaway
While the coastlines of Greece are markedly different from those of my home state, there is no denying the Mediterranean’s allure. Vibrant colors, warm sun, and, of course, the food. One chef who has always inspired me is Cat Cora. As the first and only female “Iron Chef” on Food Network’s Iron Chef America, her Greek heritage beautifully transcends her cooking. The Zucchini Fritters are not necessarily a Cat Cora original, but I like to think my rendition carries a small part of her culinary genius.
A Recipe Close to Home
Surprisingly, Zucchini Fritters remind me of a classic New England favorite, the potato and onion rosti. Its crispy edges and a soft and flavorful center are similar to the texture this Greek delight offers. The addition of the feta cheese bringing a unique and palate-pleasing contrast of salty and fresh flavors.
I could see these fritters being served alongside my traditional seaside clam bake . Alternatively, they’d make a fantastic mezze dish with spinach pie and some velvety hummus .
There’s a certain magic in the juxtaposition of these Zucchini Fritters and my beloved Atlantic coast fare. Even if you aren’t from coastal Maine, we all have the chance to transport our kitchens and our taste buds to a sun-soaked Greek island, one crispy, golden fritter at a time.
What You’ll Need
- 1 1/2 pounds zucchini, grated
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup finely crumbled feta cheese
- 1 clove garlic, minced
- 1 large egg, beaten
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 cup Greek yogurt for serving
- Freshly ground black pepper to taste
Method
Step One
Put the grated zucchini in a bowl and sprinkle with the teaspoon of salt. Toss the zucchini well and set it aside for about 10 minutes. This process will help to draw out the moisture from the zucchini.
Step Two
Using a clean dish towel or cheese cloth, wring out the zucchini to remove as much excess water as possible. This is a key step to ensure your fritters are not soggy.
Step Three
In a large bowl, combine the strained zucchini, all-purpose flour, crumbled feta cheese, minced garlic, beaten egg, and fresh dill. Stir until the mixture is well-combined.
Step Four
Heat the olive oil in a large sauté pan over medium-high heat. Once the oil is hot, scoop spoonsful of the zucchini mixture into the pan and flatten them into small, flat pancakes.
Step Five
Fry the fritters for about 2-3 minutes on each side, until they’re golden brown and crispy. Be sure to monitor the heat to prevent them from burning. Repeat this process with the remaining batter.
Step Six
Serve the zucchini fritters with Greek yogurt as a delightful dip. Add freshly ground black pepper to taste.
Step Seven
Enjoy your homemade zucchini fritters hot, and make sure to store any leftovers in an airtight container in the fridge. They can be easily reheated in a toaster oven or in a dry pan over medium heat.
