If you want to be teleported to Greece, try these fresh, light, crispy Zucchini Feta Fritters. It’s basically a Mediterranean explosion in your mouth! =) Zucchini may not be the most flavorful veggie there is, but combined with the salty Feta cheese, fresh parsley and dill, these fritters create an incredible aroma profile with just a few ingredients.
What makes these Fritters so special?
What I love most about this recipe, is the incredible flavor that the fresh dill adds to it. Please please please do not leave it out! Also, the amount of batter used is very little in comparison to the zucchini, making this a light appetizer- just perfect for the warmer months.
How to make Zucchini Feta Fritters in a nutshell
Start by grating the zucchini. I like them roughly grated, to give the fritters a little more texture. It’s important to salt them, then let the zucchini sit for 10 minutes and finally, squeeze out the excess water. The less water there is, the crispier your Fritters will be.
The rest is just as easy and straightforward: mix all the ingredients of the batter together, then add the zucchini, and finally, scoop small balls onto your pan and sear them until crispy. That’s it!
I like to serve them with a simple Guacamole, but you can definitely go for a Tzatziki or another herbed yogurt sauce.
Notice how quickly these fritters get gobbled up after you serve them!
ZUCCHINI FETA FRITTERS
INGREDIENTS
Zucchini Feta Fritters
- 500 g zucchini
- 2 pinches of salt
- 3 spring onions finely chopped
- 4 tbsp fresh parsley finely chopped
- 3 tbsp fresh dill finely chopped
- 120 g feta cheese finely chopped
- 1 egg
- 1 egg yolk
- 3 tbsp all-purpose flour
- 1 pinch of salt and pepper
- Approx. 6 tablespoons olive oil
Guacamole
- 2 avocados
- 1 tbsp lime juice
- 1 pinch of salt and pepper
INSTRUCTIONS
Zucchini Feta Fritters
- Using a hand grater, roughly grate the zucchini. Transfer onto a clean kitchen towel and sprinkle 2 pinches of salt on top. Let the salt absorb for 10 minutes.
- Finely chop spring onions, parsley, dill, and feta cheese, and place them all together in a medium bowl. Add egg, egg yolk, flour, salt, and pepper.
- Wrap the kitchen towel around the zucchini, and squeeze out firmly over the sink,removing as much water as possible. Add the zucchini to the bowl and mix up everything until well-combined.
- In a non-stick frying pan, heat 2 tbsp. of olive oil over medium heat. When the oil is hot, scoop small balls of the batter with a spoon into the pan. Lightly sear until golden brown, for about 3 minutes on each side. Place on a paper towel to absorb any excess oil.
Guacamole
- Halve the avocados, remove the seed and scoop it out of the peel with a spoon. Roughly mash the avocado with a fork, add the lime juice, salt and pepper, and mix. Prepare the guacamole just before serving.
- Serve fritters with some fresh dill and guacamole while they’re still warm.
