Both of my kids will devour anything remotely resembling a pancake, so these zucchini and feta fritters have been a real crowd pleaser in our house lately. Zucchini is still abundant (and cheap!) at the farmers’ market, leading to the inevitable overstock of zucchini in our fridge every week. These fritters are perfect for putting all of that zucchini to delicious use. I mean, I can only eat so much grilled zucchini in a week. They are quick, easy and very kid-friendly. In the unlikely event you have leftovers, they also hold up well in school lunch boxes.
To elevate the flavor above standard kid fare, I mix crumbled feta into the batter. The salty bite provides the perfect foil for the sweet zucchini. Beyond zucchini and feta cheese, the other ingredients are simple pantry fare, plus fresh herbs for brightness. I like using mint and chives here, but any fresh herbs will do. The recipe calls for the extra step of tossing the grated zucchini with a little salt and allowing it to sit for a few minutes before squeezing as much of the moisture out of the zucchini as physically possible. Doing so helps you avoid the dreaded soggy fritter, so don’t skip it.
While the zucchini rests, gather the rest of the batter ingredients and prepare the very simple, yet flavorful yogurt dip. It’s amazing what mixing a pinch of spices and salt can do to greek yogurt — the alchemy salt and cumin performs never ceases to amaze me. Once you mix the batter, these fritters cook very quickly. I can have them ready in under fifteen minutes, making them an ideal candidate for weeknight family dinners. To make it a meal, I’ve been serving them with a big green salad filled with late summer’s bounty, a dollop of hummus and usually some sourdough bread. Feel free to double the recipe — these fritters go fast!
Enjoy! xo Maggie
- Place shredded zucchini in a large bowl and mix with 1/2 tsp of the salt. Set aside for a few minutes to allow the salt to draw out the moisture. Wrap zucchini in a large dish towel and wring out as much liquid as you can.
- In a large bowl (you can use the same bowl in which the zucchini rested, wiped dry), mix together drained zucchini, remaining 1/4 tsp salt, flour, feta, garlic, herbs and eggs. Stir until combined. The batter will still be fairly wet, like a pancake batter, but it if seems very loose, mix in another tablespoon or two of the flour.
- Heat the olive oil in a large skillet over medium heat. Drop batter by the large spoonful (about 2 tablespoons) into the skillet, flattening slightly to allow the fritters to cook evenly. Work in batches so you don’t overcrowd the skillet. Fry until golden brown, about 3 minutes per side, checking after a minute to ensure they aren’t browning too quickly. Adjust the heat if necessary. Transfer to a platter lined with a towel.
- Meanwhile, make the yogurt dip. In a small bowl, combine yogurt, cumin coriander, salt and pepper.
- Serve fritters with yogurt on the side and a sprinkling of herbs and flaky salt on top. Enjoy!
If making in advance, allow the fritters to cool completely before storing in the fridge. Reheat on a baking sheet in a 350° oven for 5-10 minutes.