I have always had a love hate relationship with zucchini. Most of the time, I hate it but there are the occasional times that I can love it. One of these cases is in the form of zucchini fritters. If you have never tried to make zucchini fritters, I highly recommend them. Crispy outside and then topped with some homemade tzatziki sauce, delicious!
Adapted from: Smitten Kitchen
4 medium zucchini, shredded
1/2 cup of flour
1/4 cup of chopped dill and parsley
1/2 cup of feta cheese
lots of fresh pepper
1/2 teaspoon of baking powder
Preheat your oven to 200F.
Begin by placing tossing the shredded zucchini with a teaspoon of coarse salt. Set this aside for at least 10 minutes and wring out the juice from the zucchini. Make sure to give the zucchini a quick rinse with some water to remove the salt, otherwise you will have really salty fritters. Then use a dish towel or a couple of layers of paper towels to wring out the liquid. You will be surprised by how much liquid comes out of the zucchini. By removing this water, you are preventing a soggy zucchini fritter.
Mix together the zucchini, eggs, flour, dill, parsley, feta cheese, pepper and baking power until a batter forms.
In a heavy skillet, preheat 2 tablespoons of oil on medium-high heat until sizzling. Gently place the zucchini mixture into the pan using a 1/4 c measuring cup. Push down on the patties gently to flatten them out.
Cook the patties for about 5 minutes per side, until golden brown and crispy. Quickly drain on a layer of paper towels before placing on a baking tray. Once all of hte fritters have been fried, bake in the oven for 10 minutes.
If you have any leftovers, chill or freeze them. To crisp them back up again, cook in a 325F oven for about 15-20 minutes.