Zucchini Fritters

By michellecresta

(makes 4 servings)

Looking for ways to use zucchini this summer? Try making a big batch of zucchini fritters – basically like zucchini pancakes, which work great for breakfast, lunch, or dinner.

Super versatile, this recipe offers plenty of room for other veggies, too – sub out some of the zucchini and sub in some shredded carrots or diced red peppers if you’d like a little more color and want to use a variety of veggies. Not a fan of feta? No problem – work in a different cheese instead.

Perfect with a bit of sour cream, yogurt, or a different dipping sauce, these zucchini fritters are a treat.

Ingredients

• Ingredients:
• 1 1/2 pounds zucchini, grated
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup crumbled feta
• 2 cloves garlic, minced
• 1 large egg, beaten
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons minced fresh dill

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Put the grated zucchini in a colander or strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini with a cloth or paper towels.
In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste.
Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown – about 2 minutes – and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes).
Serve with sour cream, yogurt, another sauce, or simply plain.
Enjoy!