Zucchini fritters
Dimitra's Dishes · ♥ 478 likes · 7.1K views · 6 min video
Read about zucchini and summer squash in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 800 g zucchinis
Trim the zucchini ends, do not peel, and grate on a box grater.
- salt
Season the zucchini with lots of salt, put in a colander with a plate on top as a weight and drain a good 30 minutes.
- 4 whole scallions
Thinly slice the scallions into a big bowl; finely chop the mint.
- 3–4 tbsp fresh mint
- 2 whole eggs
- 150 g feta cheese
Whisk the eggs gently with a fork; crumble in the feta.
- 190 g unseasoned panko breadcrumbs
Squeeze the zucchini by the handful to remove as much liquid as possible and add to the bowl with the breadcrumbs.
- 1¼ tsp salt
- freshly cracked black pepper
Season with salt, black pepper and red pepper flakes and mix evenly.
- red pepper flakes
Form into small balls or flat patties and roll lightly in breadcrumbs.
- breadcrumbs
- light olive oil
Heat light olive oil over medium heat to between 350 and 375F; below 350 the fritters absorb oil, above 375 the outside burns before the inside cooks.
Fry about 6 to 7 minutes total, flipping halfway, until golden all around.