Zucchini Fritters
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6 (Makes 12 fritters)
Ingredients
Before You Begin
Be sure to squeeze the zucchini until it is completely dry, or the fritters will fall apart in the skillet. Don’t let the squeeze-dried zucchini sit on its own for too long or it will brown. These fritters are great warm or at room temperature, and can be served as a side dish or as a meze with cocktails. Serve with Tzatziki Sauce (see related recipe) or plain with lemon wedges.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 200 degrees. Following the illustration below, shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Toss the shredded zucchini with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the zucchini in paper towels and squeeze out the excess liquid.
- Combine the dried zucchini, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.
- Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Drop 2-tablespoon-sized portions of the batter into the pan, then use the back of a spoon to press the batter into 2-inch-wide fritters (you should fit about 6 fritters in the pan at a time). Fry until golden brown on both sides, 2 to 3 minutes per side.
- Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining 3 tablespoons oil, and repeat with the remaining batter. Serve warm or at room temperature with the lemon wedges.
Yield
Serves 4 to 6 (Makes 12 fritters)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
These crispy zucchini fritters, packed with feta cheese and dill and served with a cucumber-yogurt sauce, make an appealing and easy entrée. The key to success was to prevent the zucchini, which has a high moisture content, from turning the fritters soggy. Salting the shredded zucchini, letting it drain, and then squeezing it out in a clean dish towel solved this issue. To allow the delicate flavor of the zucchini to shine through, we avoided heavy batters and bound the zucchini with just a few eggs and a little flour. A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it. Use a coarse grater or the shredding disk of a food processor to shred the zucchini. Make sure to squeeze the zucchini until it is completely dry, or the fritters will fall apart in the skillet. Do not let the zucchini sit on its own for too long after it has been squeezed dry, or it will turn brown. In addition to the sauce, you can also serve with lemon wedges.
Before You Begin
Be sure to squeeze the zucchini until it is completely dry, or the fritters will fall apart in the skillet. Don’t let the squeeze-dried zucchini sit on its own for too long or it will brown. These fritters are great warm or at room temperature, and can be served as a side dish or as a meze with cocktails. Serve with Tzatziki Sauce (see related recipe) or plain with lemon wedges.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 200 degrees. Following the illustration below, shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Toss the shredded zucchini with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the zucchini in paper towels and squeeze out the excess liquid.
- Combine the dried zucchini, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.
- Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Drop 2-tablespoon-sized portions of the batter into the pan, then use the back of a spoon to press the batter into 2-inch-wide fritters (you should fit about 6 fritters in the pan at a time). Fry until golden brown on both sides, 2 to 3 minutes per side.
- Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining 3 tablespoons oil, and repeat with the remaining batter. Serve warm or at room temperature with the lemon wedges.
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