The Story Behind the Recipe
This is the version of zucchini fritters we made at home: a classic Greek side dish with feta, herbs and just enough flour to hold the mixture together. I had not made them for a while and really missed them. I like them crisp outside and soft inside, and they are fantastic with homemade tzatziki alongside.
For more vegetable fritter ideas, try my vegetable and cheese croquettes or tomato fritters with feta and ouzo.
The Technique
- Drain the grated zucchini thoroughly.
- Taste before adding the egg and flour, then add flour gradually until the mixture holds its shape for breading.
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Zucchini: 3, grated and thoroughly drained
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Onion: 1, grated
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Spring onions: 2, finely chopped
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Feta: 250 g, crumbled
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Fresh parsley: 1 handful, chopped
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Dill: 1/4 bunch, chopped
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Dried mint, salt and black pepper: to taste
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Egg: 1
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All-purpose flour: as needed to bind
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Dried breadcrumbs: for coating
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Sunflower oil: for frying
Method
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Squeeze and drain the grated zucchini thoroughly.
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Mix with the onion, spring onions, feta, parsley, dill and mint. Taste and adjust.
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Add salt as needed, pepper and the egg. Gradually mix in flour until the mixture can be shaped and holds together.
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Shape, coat in breadcrumbs and let stand briefly.
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Heat plenty of sunflower oil and fry in batches, turning, until golden and cooked through.
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Drain on a rack and serve.
Tips and Secrets
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Squeeze the grated zucchini thoroughly to remove excess moisture and avoid needing too much flour.
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Add flour a little at a time and stop as soon as the mixture can be shaped and holds together for breading.
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Taste and adjust the salt and herbs before adding the raw egg and flour.
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