Zucchini and feta make a great combination and when lightly pan-fried, these little fritters (pancakes, really, since they are not deep fried like traditional fritters) are well-received by everyone. More than five years ago I brought these to a potluck in my in-laws neighborhood, they are still requested each year. Even people who don’t like zucchini have told me they like these.
Except for my kids. Sigh. Even Brian says he gets tired of them.
But I like them, as in, really like them, so we have them
a lot a few times during zucchini season. And then I put the recipe away for the rest of the year while my family breathes a sigh of relief. Weirdos.
The recipe I use is pretty much the same as the original recipe from Nigella Lawson’s Forever Summer cookbook, except I cut the feta in half. Feta has a lot of flavor and, well, it’s the expensive ingredient here so I only use half and think it’s just as good. I’ve also cut out in the mint when I haven’t had it and they’re still great. Just make sure you have a lime for serving. You do not want to make these if you don’t have the lime. Sprinkling the lime juice on the fritters is one of the things that makes the recipe, I think.
A key step is to shred the zucchini onto a dishtowel and let drain for about 20 minutes which helps make crispier fritters. It’s easy enough to mix up the rest of the fritter ingredients while waiting. Another tip: it will seem clumpy in the bowl and you’ll think that it won’t mix together – just keep mixing and it will, trust me!
Use a scant amount of batter in a 1/4 cup measuring cup for each fritter, using the back of the cup to spread the mixture into a thin pancake (make sure to get the middles flat, because the middles take longer to cook). Cook until well done – sometimes they will seem done, but a peek at the middle of one will show if there is anything still uncooked.
My two favorite ways to serve these warm:
- Place on a rack in a 200 degree oven until serving time.
- Make early in the day and reheat on the grill along with other grilled items (my favorite way!)
They also make great lunch leftovers, reheated until crisp again in a toaster oven. Thankfully, no one fights me for these – their loss. 🙂
- 3 medium zucchini (about 1-1/2 lbs.)
- 1/2 c. onion, chopped
- 4 to 5 oz. feta cheese
- 1/4 c. each: mint and parsley, chopped
- 1 tsp. paprika
- 1 c. flour
- 3 eggs, beaten
- salt and pepper
- oil for frying
- 1-2 limes for serving
- Grate the zucchini onto a kitchen tea towel and leave to sit about 20 minutes to get rid of excess moisture.
- Crumble the feta into a bowl and add the onion, parsley, mint, and paprika. Add the flour and season with salt and pepper. Add the beaten egg and mix.
- Stir in the zucchini. It will be lumpy, just keep stirring until all is combined.
- Heat a few tablespoons of oil on a griddle or in a skillet and using a 1/4-cup measure (or a large spoon for appetizer-size), drop onto the hot surface, using the back of the utensil to flatten into a pancake.
- Cook 3-4 minutes on each side, or until golden and cooked through. Transfer to a plate and repeat until all the batter is used.
- Slice the limes and serve on the platter with the fritters for each person to sprinkle as they eat them.
- Note: The fritters can be made the day before needed, refrigerated, and then reheated on a grill or in the oven until warm and crisp.
Makes 16-24 fritters, depending on size
This is linked to Simple Lives Thursday.