Zucchini Fritters
Crispy vegetable pancakes with herbs and cheese
Ingredients
Instructions
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Prepare the zucchiniPlace the grated zucchini in a colander over a bowl and toss with 1 teaspoon of salt. Let stand for 10 minutes, then squeeze out as much liquid as possible using your hands or a clean kitchen towel.
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Make the batterIn a large bowl, combine the drained zucchini, eggs, green onions, dill, mint (if using), and feta cheese. Stir well to combine. In a separate bowl, whisk together the flour, baking powder, and black pepper. Add the dry ingredients to the zucchini mixture and stir until just combined.
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Cook the frittersHeat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Working in batches, drop 1/4 cup portions of the batter into the skillet, flattening slightly with a spatula. Cook for 3-4 minutes per side until golden brown and crisp. Add more oil as needed between batches.
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Drain and seasonTransfer the cooked fritters to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt while still hot.
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ServeArrange the fritters on a serving platter and serve warm with a dollop of Greek yogurt. Garnish with additional fresh herbs if desired.
Nutritional Information
220
Calories
per serving
9
Protein
g per serving
18
Carbohydrates
g per serving
14
Total Fat
g per serving
4
Saturated Fat
g per serving
3
Fiber
g per serving
5
Sugar
g per serving
520
Sodium
mg per serving
15
Vitamin C
% DV per serving
10
Iron
% DV per serving
Zucchini Fritters are Also Known As
Kolokithokeftedes, Courgette Fritters, Zucchini Pancakes or Squash Fritters
