Oh my goodness, let me tell you about these Greek zucchini fritters! They’re the perfect blend of crispy on the outside and tender on the inside, bursting with fresh flavors that make your taste buds dance. I absolutely adore how quick and easy they are to whip up—seriously, you can have them ready in just about 30 minutes! Plus, they’re a fantastic way to sneak in some veggies while still being incredibly satisfying. Imagine biting into a warm fritter with a hint of feta and dill, all while knowing they’re a healthier snack option. You’ll want to make these over and over.
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Table of Contents
Ingredients List For Greek zucchini fritters
Here’s what you’ll need to create these delightful Greek zucchini fritters:
- 2 medium zucchinis, grated
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup feta cheese, crumbled
- 2 large eggs
- 1/4 cup fresh dill, chopped
- 1/4 teaspoon black pepper
- Oil for frying
Make sure your ingredients are fresh for the best flavor—especially those zucchinis and the feta! They’re the stars of this dish, and you’ll want their flavors to shine through. Trust me, you’re going to love this combination!
How to Prepare Greek Zucchini Fritters
Alright, let’s dive into the magic of making these delicious Greek zucchini fritters! Follow these steps for crispy results in no time.
Step 1: Grate and Salt the Zucchini
First things first, grab those zucchinis and get ready to grate! Use a box grater or a food processor—whatever you’ve got on hand. As you grate, sprinkle the zucchini with 1 teaspoon of salt. This is super important because it helps to draw out moisture. 3 .Let the grated zucchini sit for 10 minutes. I know it might be tempting to skip this step, but trust me, it makes a huge difference!
Step 2: Remove Excess Moisture
After the zucchinis have rested, it’s time to squeeze out that excess moisture. This is the secret to keeping your fritters from getting soggy. I usually use a clean kitchen towel or some cheesecloth—just gather the grated zucchini in the cloth and give it a good twist to wring out as much liquid as you can. You want it to be relatively dry, but still slightly moist to keep the flavor!
Step 3: Mix Ingredients
dd the grated zucchini to a mixing bowl with 1/2 cup all-purpose flour, 1/4 cup crumbled feta cheese, 2 large eggs, 1/4 cup chopped fresh dill, and 1/4 teaspoon black pepper. 5. Stir until well combined. The mixture should hold together but stay loose, like thick pancake batter. 6. 1 .If too runny, add more flour until it reaches the right consistency
Step 4: Heat Oil
Next, let’s get that oil heating up! Pour enough oil into a frying pan to cover the bottom—about 1/4 inch deep should do it. 2 .Heat over medium heat until shimmering but not smoking. You can test if it’s ready by dropping a small spoonful of the mixture into the oil; if it sizzles right away, you’re good to go!
Step 5: Fry Fritters
Now for the fun part! Scoop tablespoon-sized portions of the mixture and gently place them into the hot oil. Don’t overcrowd the pan—give them some space to breathe! Fry them for about 3-4 minutes on each side, or until they’re golden brown and crispy. Flip them carefully with a spatula to avoid splashing hot oil!
Step 6: Drain and Serve
Once they’re perfectly fried, use a slotted spoon to remove the fritters and place them on a plate lined with paper towels. This helps to absorb any excess oil. Serve them warm with a side of yogurt or tzatziki for dipping. You won’t believe how amazing they taste fresh out of the pan!
Why You’ll Love This Greek zucchini fritters
Let me tell you why these Greek zucchini fritters are going to steal your heart! They’re quick to whip up, making them perfect for busy weeknights or last-minute gatherings. Plus, the explosion of flavors from the fresh dill and feta is simply irresistible. You’ll love that they’re not just delicious but also a healthier option, packed with veggies! Whether you serve them as a snack while binge-watching your favorite show or as an appetizer at your next dinner party, they’re sure to impress. Trust me, once you take that first crispy bite, you’ll be hooked!
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Greek Zucchini Fritters: 6 Irresistible Steps to Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy and flavorful Greek zucchini fritters, perfect as a snack or appetizer.
Ingredients
- 3 zucchini shredded/grated (about 3 cups)
- salt
- 1/2 cup red onion diced
- 3 garlic cloves minced
- 1 cup feta cheese crumbled
- 1/4 cup fresh mint chopped
- 1/4 cup fresh dill chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 1/4 cup all purpose flour
- 2 tsp baking powder
Instructions
- Grate the zucchini on the large side of a grate and place in a colander with a big pinch of salt. Give the zucchini a little stir to incorporate the salt. Let sit for 20 minutes
- In a small bowl mix together the flour, salt, pepper and baking powder, set aside. . Once the zucchini has sat, squeeze out the juice from the zucchini and place the shredded zucchini into a medium bowl.
- To the zucchini add diced onions and minced garlic and stir together with a spoon or spatula. Next add in the herbs and feta cheese and mix.
- Beat the eggs with a fork or whisk and once combined, add to the zucchini mixture and stir. . Finally add in the flour, baking powder, salt and pepper. Stir together until the mixture is combined and set in the fridge for 10-15 minutes before frying – this helps keep a more formed fritter when you fry.
- Once the mixture has been in the fridge for 10-15 minutes remove and give it another stir
- . When ready to cook, add olive oil to a frying pan, covering the entire bottom of the pan. Turn to medium-high heat.
- When the pan is hot, turn the heat to medium and start cooking the fritters in batches.
- Add the zucchini fritter mixture, 3 tbsp at a time (for one fritter) into the pan and gently press down with the back of a spoon once in the pan to flatten slightly, the fritter should be about 1/2 inch thick.
- Fry for about 1 1/2 minutes per side, and then another 1 minute per side until golden brown on each side – you’ll know the fritter is ready to flip if the spatula can slide underneath the fritter easily.
- Add olive oil in between each batch and wipe out any overly browned bits from the pan.
- Fry in batches until all of the dough is used. Enjoy dipped the best tzatziki recipe!
Notes
- Serve with yogurt or tzatziki sauce for dipping.
- Adjust the amount of dill to your taste.
- Can be baked for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 fritter
- Calories: 80
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: greek zucchini fritters
Tips for Success This Greek zucchini fritters
To make sure your Greek zucchini fritters turn out perfectly every single time, I’ve got a few pro tips that will elevate your cooking game! First up, don’t skimp on the salt when you’re drawing out moisture from the zucchini. This step is crucial, and it helps concentrate the flavor, so embrace it!
If you want to play around with flavors, feel free to adjust the amount of dill. I personally love a generous handful, but you can dial it back if you prefer a milder taste or swap it for other herbs like parsley or mint for a fun twist. Just remember, fresh herbs pack a punch, so add a little at a time to find your perfect balance!
Now, when it comes to cooking methods, while frying gives the best crispy texture, you can absolutely bake these fritters for a healthier option. Preheat your oven to 400°F (200°C), place the fritters on a baking sheet lined with parchment paper, and lightly brush or spray them with oil. Bake for about 20-25 minutes, flipping halfway through, until they’re golden and crisp. This way, you can enjoy them with much less oil.
And one last little tip: if you find yourself with leftover batter, don’t worry! Just keep it in the fridge for a day or two and make fresh fritters whenever you’re ready. Trust me, they’ll still be delightful!
Storage & Reheating Instructions For Greek zucchini fritters
Storing your leftover Greek zucchini fritters is super easy! Place them in an airtight container in the fridge.They’ll keep well for about 2-3 days, but trust me, they’ll be gone before that! When it comes to reheating, I highly recommend using a skillet over medium heat. Just add a drizzle of oil and warm them up for a few minutes on each side until they’re crispy again. You could also use an oven—preheat it to 350°F (175°C) and bake them on a lined tray for about 10-15 minutes. This way, they’ll retain that lovely crunch and flavor, just like when they were fresh out of the pan!
FAQ Section For Greek zucchini fritters
Let’s tackle some of the most common questions I get about these irresistible Greek zucchini fritters!
Can I make these fritters ahead of time?
Absolutely! You can make the batter ahead and store it in the fridge for up to two days. Just give it a good stir before frying. If you have leftovers after cooking, they can be stored in an airtight container in the fridge for 2-3 days. Just reheat them in a skillet or the oven to bring back that lovely crispiness!
What can I serve with the fritters?
These fritters go well with various dips. I recommend serving them with a side of creamy tzatziki or Greek yogurt for that cool, tangy contrast. You can also try them with a spicy aioli or even a simple squeeze of lemon for brightness!
Can I customize the recipe?
Definitely! Feel free to experiment with different herbs like parsley or even add some chopped sun-dried tomatoes for a Mediterranean twist. If you want a dairy-free version, substitute the feta with a plant-based cheese. Unleash your imagination and explore every possibility!
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Why are my zucchini fritters falling apart?
Excess moisture is the main culprit. Salt grated zucchini for 10-15 minutes, then squeeze hard in a towel to remove water.
Check your batter consistency – it should hold together when scooped, not be runny. Add more egg or flour if needed.
Oil temperature matters – keep it around 350°F so fritters crisp up quickly and hold together.
Don’t overcrowd the pan as this lowers temperature and makes fritters soggy instead of crispy.
How do you keep fritters from falling apart?
Remove excess moisture by salting grated vegetables for 10-15 minutes, then squeeze hard in a clean towel.
Use enough binding agents – eggs and flour – so the batter holds its shape when scooped.
Maintain proper oil temperature around 350°F for quick crisping that holds everything together.
Don’t overcrowd the pan, which lowers temperature and makes fritters soggy instead of cohesive.
Why are my zucchini fritters sticking to the pan?
Your pan isn’t hot enough or lacks sufficient oil. Heat the pan properly before adding oil, then let the oil get hot.
Use enough oil – fritters need to be partially submerged, not just a thin coating on the pan.
Don’t flip too early. Let fritters form a golden crust before turning, usually 2-3 minutes per side.
Consider your pan surface – non-stick or well-seasoned cast iron works best for delicate fritters.
