Zucchini Fritters
Servings: 8 fritters
- 2 pounds (900 grams) zucchini about 4 medium + 1 teaspoon of salt for draining their liquid.
- 1 large (1 large) egg
- 1 large (1 large) red onion thinly sliced
- 2 cloves (2 cloves) garlic grated
- 1 teaspoon (1 teaspoon) dried oregano or dill
- ¾ cup (110 grams) all-purpose flour
- 2 teaspoons (2 teaspoons) baking powder
- ¾ teaspoons (¾ teaspoon) salt
- ¼ teaspoon (¼ teaspoon) black pepper
- 2 tablespoons (2 tablespoons) extra virgin olive oil add more as needed to fry the patties.
- 3½ ounces (100 grams) crumbled feta cheese optional
- DRAIN THE ZUCCHINI: Grate 2 pounds zucchini with the large holes of a box grater.Put the zucchini in a colander, toss with 1 teaspoon of salt, and let drain for 10 minutes, over a bowl.Now, squeeze water out of the zucchini.
- MAKE THE BATTER: In a large bowl, beat 1 large egg.Add shredded zucchini, 1 large red onion (finely sliced), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¾ cup all-purpose flour, 2 teaspoons baking powder, ¾ teaspoons salt, and ¼ teaspoon black pepper.Optionally, add 3½ ounces crumbled feta cheese.Stir with a spatula to form a thick batter.
- COOK THE FRITTERS: Heat 2 tablespoons extra virgin olive oil in a large non-stick pan or cast iron skillet (you'll need more oil in cast iron).Drop four heaping tablespoons of mixture into the skillet.Flatten patties with a spatula and shallow-fry them on medium heat for 2 to 3 minutes or until golden brown.Turn and cook for two more minutes, adding more oil if necessary.Arrange them on a plate lined with kitchen paper to absorb excess oil.Add more oil to the pan and cook the next batch.
- SERVING SUGGESTIONS: Zucchini fritters are lovely as a light main dish, appetizer, or side dish, sprinkled with chopped fresh herbs (parsley, chives, or dill), flakey salt, and lemon wedges.Try them with a dollop of tzatziki or marinara sauce next to a refreshing salad such as creamy cucumber salad.
