Zucchini Fritters are a delightful and crispy dish, packed with the goodness of shredded zucchini, feta cheese, and aromatic dill. These fritters make for an appealing and easy entrée, especially when accompanied by a refreshing cucumber-yogurt sauce. The key to achieving perfectly crispy fritters lies in preventing the zucchini’s high moisture content from making them soggy. By following a few essential steps, we can ensure that the zucchini fritters turn out flavorful, moist on the inside, and beautifully crispy on the outside.
Now, let’s get ready to make these scrumptious Zucchini Fritters!
SERVES 4
INGREDIENTS:
- 1 pound zucchini, shredded
- Salt and pepper
- 8 ounces feta cheese, crumbled (2 cups)
- 2 scallions, minced
- 2 large eggs, lightly beaten
- 2 tablespoons minced fresh dill
- 1 garlic clove, minced
- ¼ cup all-purpose flour
- 6 tablespoons extra-virgin olive oil
- 1 recipe Cucumber-Yogurt Sauce
INSTRUCTIONS:
- Adjust the oven rack to the middle position and preheat the oven to 200 degrees Fahrenheit. Toss the shredded zucchini with 1 teaspoon of salt and let it drain in a fine-mesh strainer for 10 minutes.
- After draining, wrap the zucchini in a clean dish towel and squeeze out any excess liquid. Transfer the squeezed zucchini to a large bowl and add the crumbled feta cheese, minced scallions, lightly beaten eggs, minced dill, minced garlic, and ¼ teaspoon of pepper. Stir the mixture to incorporate the ingredients evenly. Sprinkle the flour over the mixture and stir again to ensure it’s well combined.
- Heat 3 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat until it shimmers. Drop a 2-tablespoon-size portion of the batter into the skillet and use the back of a spoon to press it into a 2-inch-wide fritter. You can fit about 6 fritters in the pan at a time. Fry the fritters until they turn golden brown on both sides, which should take approximately 4 to 6 minutes.
- Transfer the cooked fritters to a paper towel-lined baking sheet to drain any excess oil. Keep the fritters warm in the preheated oven. Wipe out the skillet with paper towels and repeat the frying process with the remaining 3 tablespoons of olive oil and the rest of the batter.
- Serve the Zucchini Fritters warm or at room temperature, accompanied by the Cucumber-Yogurt Sauce.
SQUEEZING ZUCCHINI DRY:
To achieve perfectly crispy and non-soggy zucchini fritters, follow these steps to remove excess moisture from the shredded zucchini:
- Shred the zucchini using the large holes of a box grater.
- Squeeze the shredded zucchini in a clean dish towel or several layers of paper towels until it is completely dry.
TIPS
- Squeezing Zucchini Dry: The most crucial step in making zucchini fritters is removing excess moisture from the shredded zucchini. After shredding the zucchini, sprinkle it with salt and let it drain in a fine-mesh strainer for about 10 minutes. Then, wrap the zucchini in a clean dish towel and squeeze out the excess liquid. This step prevents the fritters from falling apart while cooking and ensures a delightful texture.
- Maintaining Freshness: Once you’ve squeezed the zucchini dry, it’s essential not to let it sit for too long before mixing it with the other ingredients. Otherwise, the zucchini might turn brown, affecting the appearance and taste of the fritters.
- Balancing Flavors: To let the delicate flavor of zucchini shine through, avoid using heavy batters. Instead, the zucchini is bound together with just a few lightly beaten eggs and a small amount of flour. The combination of feta cheese, scallions, dill, and garlic complements the zucchini flavor, striking a perfect balance without overpowering it.
Enjoy your delicious homemade Zucchini Fritters with the delightful flavors of zucchini, feta, and dill, complemented by the refreshing cucumber-yogurt sauce!
