Greek Zucchini Fritters
- Total Time
- 1 hour 20 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
- Salt
- 2eggs
- ½cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
- 1tablespoon ground cumin
- 1cup fresh or dry breadcrumbs, more as necessary
- Freshly ground pepper
- 1cup crumbled feta
- All-purpose flour as needed and for dredging
- Olive oil for frying
Nutritional analysis per serving (8 servings)
365 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 8 grams protein; 436 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
- Step 2
In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
- Step 3
Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
- Step 4
When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
- Advance preparation: The mixture can be assembled up to a day before you make and fry the fritters.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Baked them instead of frying them. Turned out really well.
I have two other very similar recipes for zucchini fritters with feta, but they both use flour as a binder. I liked that this one used bread crumbs and I used panko that I had in the pantry. I used 4 large zucchini, which yielded 8 large fritters and I fried them in much less olive oil on medium high heat, 4 minutes per side. Served with tzatziki (Greek yogurt, garlic and cucumber sauce) on the side. Delicious!
It worked fine with much less oil. Like a third of an inch instead of an inch.
These were great. Some tips— 1 tbl spoon of cumin is WAAAAY too much. Went with 1 tsp and it was great. Maybe a misprint? Added green onions to the fresh herbs. Don’t make them too thick like the photos, the insides won’t be cooked. Flatten to more of a burger shape. Otherwise loved this and will add it to my rotation.
1. Didn’t have enough breadcrumbs, added in some almond meal and AP flour 2. Skipped cumin 3. Baked at 420 for about 20 min/side in canola oil, cast iron was preheated then added oil 4. Go a bit lighter on the salt 5 added a sweet onion
I’ve made these most summers for years. After the first time I felt it needed some onion and made that a regular addition. I like a combination of dill, parsley, and mint, and usually serve with tzatziki. Tonight I used a bunch of scallions instead of onion, and tried the oven method instead of frying. I’m sold! No problem with undercooked insides, and much less hands-on time and cleanup.