Zucchini Fritters
These zucchini fritters are a great way to use up a bumper crop and go great with tzatziki, zhug and hummus.
Servings: 12 fritters
Ingredients
- 2 lbs zucchini
- 1 1/2 tsp salt
- 2 eggs beaten
- 1/2 to 1 medium onion
- 4 tbsp minced fresh dill
- 1/2 cup Feta cheese
- 2 garlic cloves finely minced
- 1/4 tsp pepper
- 1/3 cup flour
- 1 tsp baking powder
- oil as needed for pan frying
Instructions
- Shred the zucchini through the large holes of a grater. Transfer to a strainer on top of a bowl and toss with the salt and let sit for 10-30 minutes.
- Wring out the zucchini shreds, either by hand or by putting handfuls into the center of a clean dishtowel and twisting the towel. Try to get out as much water as possible.
- Finely mince the onion or shred it with the grater. Mince the fresh dill and the garlic.
- Beat the eggs in a large bowl.
- Heat a large skillet on medium heat and add a little bit of oil.
- Mix in the zucchini, the feta cheese, the onions or scallions, the dill, the garlic and the pepper. Mix.
- Sprinkle and mix in the baking powder and flour until well combined.
- Drop large spoonfuls of the batter onto the skillet, but do not crowd them together. Lightly press down on the fritters with the back of a spoon.
- Turn when golden brown, about three minutes. After the other side is golden brown, remove to a plate and serve with tzatziki and hummus.
Notes
Recipe adapted from Cook’s Illustrated magazine, Aug. 6, 2007.