:max_bytes(150000):strip_icc()/2025060925-GreekFritters_Melati_Citrawireja14-SEA-92ac0d86d55c4bd083c67091e03d7d4d.jpg?ssl=1 "The Crispy, Tacky Zucchini Fritters I Make Each Summer time")
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Why It Works
- Salting and draining the grated zucchini removes extra moisture and prevents the fritters from turning into soggy.
- Feta offers the pancakes a contact of salinity and tang.
Whereas some gardeners dread the onslaught of zucchini that arrives each summer time—our senior culinary editor, Leah, describes harvesting her zucchini as a “recreation of wack-a-mole”—I stay up for it with glee. I stew zucchini, incorporate the gourd into pasta, and make loaves and loaves of zucchini bread. I slice zucchini for salads, add it to lasagna, and bake slices of it into crisp fries. After I need a straightforward snack or appetizer, I make these Greek zucchini fritters, that are particularly scrumptious served with tzatziki.
Critical Eats / Melati Citrawireja
The recipe for these fritters comes from former Critical Eats editor Carrie Vasio Mullins, who first printed it on the positioning in 2011. Through the years, these fritters have turn out to be a summertime staple in my kitchen; they’re virtually all the time the very first thing I make when zucchini pops up at our farmers market. Recent dill brings a herbaceous kick, a contact of floor nutmeg provides a touch of heat, and crumbled feta offers the fritters a splendidly salty, tangy taste. Although there are various implausible methods to cook dinner with zucchini, this stays one in every of my favourite strategies. If you end up with extra zucchini than what to do with, begin right here.
April 2011
This recipe was developed by Carrie Vasio Mullins; the headnote was written by Genevieve Yam.
The Crispy, Tacky Zucchini Fritters I Make Each Summer time
Prepare dinner Mode
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For Fritters:
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3 cups packed grated zucchini (13 1/4 ounces; 375 g), see notes
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1 1/2 teaspoons Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity
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6 tablespoons dill (about 1 ounce; 28 g), chopped
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8 scallions (5 3/4 ounces; 163 g), white and pale inexperienced components finely chopped
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1/2 teaspoon floor nutmeg
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1 1/2 cups crumbled feta (6 ounces; 170 g)
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4 giant eggs, evenly crushed
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1 cup all-purpose flour (4 1/2 ounces; 128 g), plus extra as wanted
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Freshly floor black pepper
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1/4 cup (60 ml) extra-virgin olive oil
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Tzatziki, selfmade or store-bought, for serving
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For the Fritters: Place zucchini in a colander set over a sink or giant bowl, sprinkle with salt, and let sit for not less than half-hour and as much as an hour. Utilizing a versatile spatula, press zucchini towards the perimeters of the colander to extract liquid. Wrap greens in a clear kitchen towel or cheesecloth and squeeze to take away extra liquid.
Critical Eats / Melati Citrawireja
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Place drained zucchini in a big bowl with dill, scallions, nutmeg, and feta. Toss to mix. Add eggs, stirring to mix. Add flour and, utilizing a versatile spatula, fold to include. If dough is just too moist to kind a patty, add flour, 1 tablespoon at a time, till dough could be formed right into a patty. Utilizing your arms, kind dough into patties about 3 to 4-inches in diameter.
Critical Eats / Melati Citrawireja
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In a big forged iron, carbon metal, or stainless-steel skillet, warmth olive oil over medium-high warmth till shimmering. Working in batches if crucial, place patties into skillet, spaced 1/2 to 1inch aside. Prepare dinner till golden brown on one aspect, about 3 minutes. Rigorously flip pancakes and cook dinner till bottoms are golden brown, about 2 minutes extra. Repeat with remaining patties. Serve with tzatziki.
Critical Eats / Melati Citrawireja
Particular Gear
Colander; versatile spatula; clear kitchen towel or cheesecloth; forged iron, carbon metal, or stainless-steel skillet
Notes
Zucchini could be grated utilizing the big holes of a field grater or shredded in a meals processor fitted with a grating disc.
Make-Forward and Storage
Leftovers could be refrigerated in an hermetic container for as much as 5 days. Reheat in an oven, air fryer, or microwave till warmed by way of.
To freeze cooked fritters, organize them in a single layer on a parchment-lined sheet tray. When frozen, switch to a zip-top bag. Fritters could be reheated from frozen in a 350°F (175°C) oven or air fryer till warmed by way of.
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