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.
Good but second time I made these much better with chives and scallions.
Can you skip the refrigerate for one hour step?
Waaaay too much cumin. 3/4 tsp at most, maybe 1/2 tsp. Otherwise I really like the addition of the feta, which adds some umami to the otherwise fairly plain zucchini.