Zucchini Fritters (Print Version)
# Ingredients:
→ Zucchini
01 -
3 medium zucchinis
02 -
1 tsp salt
→ Batter
03 -
2 large eggs
04 -
60 g all-purpose flour
05 -
1 tsp baking powder
06 -
80 g crumbled feta cheese
07 -
2 scallions, finely chopped
08 -
2 tbsp fresh herbs, chopped (parsley or mint)
09 -
1/2 tsp salt
10 -
1/2 tsp garlic powder
11 -
1/4 tsp black pepper
12 -
cooking spray (or vegetable oil)
# Instructions:
01 -
Shred the zucchini on the large holes of a grater. Position a hand grater over a large mixing bowl to catch the zucchini shreds, or use a box grater.
02 -
Sprinkle the grated zucchini with 1 teaspoon of salt, toss thoroughly, and let sit for 10 minutes to draw out excess liquid.
03 -
Place the zucchini in a cheesecloth or dish towel and squeeze out as much liquid as possible. Return the drained zucchini to the mixing bowl. You should have 2 to 2.5 cups of drained zucchini.
04 -
Preheat the oven to 200°C. Line 2 baking sheets with parchment paper and spray with cooking spray to ensure crispy bottoms and prevent sticking.
05 -
In a large mixing bowl, combine the drained zucchini, scallions, eggs, crumbled feta cheese, flour, baking powder, herbs, salt, garlic powder, and pepper. Mix until just combined with no visible traces of flour. The batter should be thick and soft.
06 -
Using an ice cream or large cookie scoop, portion the batter onto the prepared baking sheets. Spread each mound into a 7.5 cm circle using a spoon.
07 -
Bake for 12 to 15 minutes until the top and bottom are golden brown and crispy, and the inside is cooked through.
08 -
Serve immediately with a refreshing dip, yogurt, or sour cream. Garnish with fresh herbs and extra green onions if desired.
# Notes:
01 -
Squeeze out as much liquid as possible from the zucchini for the crispiest results.
02 -
The fritters can be made ahead and reheated in a 180°C oven for 5-7 minutes to restore crispness.