Ingredients
- Zucchini (2 lbs / 1 kg, about 4 medium): The star of the dish. You’ll want firm, medium-sized zucchini, which tend to have less water and fewer seeds than overgrown ones.
- Kosher Salt (1 ½ teaspoons, divided): Essential for drawing out excess moisture from the zucchini and for seasoning the final fritter batter.
- Feta Cheese (7 oz / 200g, crumbled): Use a block of feta packed in brine for the best flavor and creamy texture, rather than pre-crumbled varieties which can be dry.
- Large Eggs (2): These act as the primary binder, holding the fritters together as they cook.
- All-Purpose Flour (½ cup / 60g): This provides structure and helps absorb any remaining moisture, ensuring a fritter that doesn’t fall apart.
- Baking Powder (1 teaspoon): A secret ingredient that helps make the fritters surprisingly light and airy on the inside.
- Garlic (2 cloves, minced): Adds a foundational aromatic and savory depth to the flavor profile.
- Scallions (4, thinly sliced): Provides a mild, fresh onion flavor that is less overpowering than regular onions.
- Fresh Dill (¼ cup, chopped): Its bright, slightly tangy flavor is a classic pairing with both zucchini and feta.
- Fresh Mint (2 tablespoons, chopped): Adds a surprising and refreshing coolness that cuts through the richness of the cheese and fried batter.
- Black Pepper (½ teaspoon, freshly ground): For a touch of warmth and spice.
- Olive Oil or Avocado Oil (¼ cup, for frying): Choose a neutral-flavored oil with a relatively high smoke point suitable for pan-frying.
Instructions
- Prepare the Zucchini: The most critical step for crispy fritters is removing as much water as possible from the zucchini. Begin by washing and trimming the ends of your zucchini. Using the large holes of a box grater, shred the zucchini into a large colander set over a bowl or in the sink. Sprinkle the shredded zucchini with 1 teaspoon of the kosher salt and toss gently to combine. Let the zucchini sit for 15-20 minutes. The salt will work its magic, drawing a surprising amount of water out of the shreds.
- Squeeze Out Excess Water: After resting, take large handfuls of the shredded zucchini and squeeze them firmly over the sink. You want to extract as much liquid as you possibly can. For best results, place the salted zucchini in the center of a clean kitchen towel, cheesecloth, or a nut milk bag. Gather the ends, twist tightly, and wring out every last drop of moisture. The volume of zucchini will reduce significantly, which is exactly what you want. This step is non-negotiable for preventing soggy, steaming fritters.
- Combine the Wet Ingredients: In a large mixing bowl, lightly beat the two large eggs. Add the squeezed, dry zucchini shreds to the bowl with the eggs.
- Add Flavor and Binders: To the bowl, add the crumbled feta cheese, minced garlic, thinly sliced scallions, chopped fresh dill, and chopped fresh mint. Stir everything together until it’s well combined.
- Incorporate the Dry Ingredients: In a separate, smaller bowl, whisk together the all-purpose flour, baking powder, the remaining ½ teaspoon of kosher salt, and the freshly ground black pepper. Sprinkle this dry mixture over the zucchini mixture in the large bowl.
- Gently Mix the Batter: Using a spatula, gently fold the dry ingredients into the wet ingredients. Mix only until everything is just combined. Over-mixing can develop the gluten in the flour, leading to tough or dense fritters. The final batter should be thick and cohesive, not watery.
- Heat the Pan: Place a large non-stick or cast-iron skillet over medium heat. Add enough olive oil to create a thin, even layer on the bottom of the pan, about 2-3 tablespoons to start. Allow the oil to heat up until it shimmers. You can test if it’s ready by dropping a tiny bit of batter into the pan; it should sizzle immediately.
- Fry the Fritters: Using a tablespoon or a small cookie scoop, drop heaping spoonfuls of the batter into the hot oil, leaving space between each one to prevent them from steaming. Gently flatten each mound with the back of the spoon to form a small patty, about ½-inch thick.
- Cook to Golden Brown: Fry the fritters for 3-4 minutes per side. Resist the urge to move them around too much in the first couple of minutes, as this allows a beautiful, golden-brown crust to form. Once the bottom is golden and crispy, carefully flip them and cook for another 3-4 minutes on the other side, until cooked through and deeply golden.
- Drain and Serve: As the fritters finish cooking, transfer them to a wire rack set over a baking sheet to drain. This allows air to circulate, keeping the bottoms just as crispy as the tops. Sprinkling them with a tiny pinch of flaky sea salt right out of the pan is a professional touch. Work in batches, adding a little more oil to the pan as needed, until all the batter is used. Serve immediately while warm and crispy.
Nutrition
- Serving Size: one normal portion
- Calories: 320