Zucchini Fritters
Moisture-laden zucchini can be soggy and bland when pan-fried. This Mediterranean recipe produces a crisp, highly-flavored fritter.
A cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian CookbookGather Your Ingredients
Key Equipment
Before You Begin
Be sure to squeeze the zucchini until it is completely dry, or the fritters will fall apart in the skillet. Don’t let the squeeze-dried zucchini sit on its own for too long or it will brown. These fritters are great warm or at room temperature, and can be served as a side dish or as a meze with cocktails. Serve with Tzatziki Sauce (see related recipe) or plain with lemon wedges.
Instructions
1.
Adjust an oven rack to the middle position and heat the oven to 200 degrees. Following the illustration below, shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Toss the shredded zucchini with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the zucchini in paper towels and squeeze out the excess liquid.
2.
Combine the dried zucchini, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.
3.
Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Drop 2-tablespoon-sized portions of the batter into the pan, then use the back of a spoon to press the batter into 2-inch-wide fritters (you should fit about 6 fritters in the pan at a time). Fry until golden brown on both sides, 2 to 3 minutes per side.
4.
Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining 3 tablespoons oil, and repeat with the remaining batter. Serve warm or at room temperature with the lemon wedges.
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