Zucchini Fritters With Feta

Greek recipes are light and refreshing because of the use of fresh herbs and minimal spices. Those refreshing flavors pair well with summer zucchini, making these fritters delicious. I find myself making it every week when Zucchinis are in season and serving them with creamy yogurt or Taztaki dip. This is one of those easy Zucchini recipes that even my little one devours without any complaint.

Zucchini– Courgettes or Zucchini is available in abundance in season. Go for firm fresh-looking ones. Feta – Opt for a feta block and crumble it. Feta is a must for authentic Greek flavor. Green Onion– These are a substitute for onion, as it is subtle and light. Garlic– Fresh minced garlic. You can substitute garlic powder. Herbs – Dill leaves and mint for their vibrant fresh flavor. I wouldn’t skip these as there are no other flavoring ingredients in this recipe, or else the fritters will taste bland. Binding agent – Like any other fritter you need something to bind the mixture. We are using egg and cornflour here. Seasoning – Just salt , pepper and red pepper flakes Olive oil – used for shallow frying the fritter. A good quality fritter adds great flavor.

You can also add shredded parmesan for flavor. In case you don’t have cornstarch, use flour or rice flour instead.

Prep Zucchini

Grate the zucchini using a box grater (the side with large holes). Or, shred it in your food processor. Avoid shredding it too fine, or else the zucchini will almost melt into the batter, making mushy soggy fritters without any texture. Place grated zucchini in a colander and sprinkle salt, toss, and let it rest for 15-20 minutes, tossing a couple of times in between. Salt helps draw out water from the veggies, a process called reverse osmosis. You can also leave the colander rested over a bowl overnight in the refrigerator. In case of leftovers, you can quickly reheat on a greased hot skillet for 30 seconds on each side or pop it in an air fryer and cook for 2-3 minutes at 200 C.