Here is a zucchini appetizer recipe for lazy summer evenings. Fritters are quick to make and endlessly flexible. This version uses sharp cheese, scallions and parsley to flavour the zucchini. If you like these, next time try feta and mint or basil and goat cheese.
These fritters are shallow fried so make sure your oil is hot enough that it isn’t just absorbed straight into the fritters and made greasy. If you have very small and young zucchini you may be able to skip the salting and squeezing step, but as it will help you control the moisture content it is usually worth it.
Zucchini Fritters
(makes one dozen)
Lightly sprinkle salt over the zucchini and put in a strainer, allow to drain for 30 minutes and then squeeze dry with paper towels.
Gently beat the egg with the mustard and a big pinch of salt and freshly ground pepper. Stir in the scallions, parsley and cheese. Once well mixed toss with the shredded zucchini and then the flour.
Heat a medium skillet to medium-high heat and add olive oil. Drop the mix into small (~2 tablespoon) rounds into hot oil. Gently flatten to about one centimetre thick. Fry for 3-4 minutes per side and then flip. Drain on paper towels. Fry in batches so that they don't steam. If all the oil disappears add more one tablespoon at a time. Serve hot!
{ 15 comments… read them below or add one }
These are gorgeous! Beautiful colors.
I love the idea of using mint and feta! YUM. These look amazing.
“place in a calender”??? how about a “colander”.
Beth MIchelle – I ljust love mint and zucchini
Leah – that is funny, I actually made those edits before I posted but it looks like they didn’t save. Oops. Thanks for noticing.
We haven’t made these in forever…now I remember how much we need to make them again! Thanks!
Charissa – these are a new fave of mine too.
do you think I could bake them instead of frying.
@Zoya You could try. I would try a hot oven (say 425), and you still want to use olive oil or a spray on the sheet so that they don’t stick and still brown. Flip them partway through and let me know if it works?
Can corn meal be used instead of the flour? Just curious, thanks.
I don’t think Corn Meal would adequately absorb the moisture, I suspect they might fall apart. Corn flour would work though, and some cornmeal would probably give them a nice texture.
My family loved these! I used half flour and half cornmeal and they came out great. I’ll be making the for the second time today. Thanks for the recipe!
Awesome, I will totally try that next time.
I baked them as previosly mentioned. I used a non-stick paper, so no oil was required. they came out light and delicious. thank you for the recipe.
Cool! Another thing to try, thanks zoya
They look yummy…would like to give it a try.