Zucchini Fritters
Updated March 24, 2017 
I know the word fritter conjures up a complex world of deep-frying and dense eating, but these are light, simple babies—just grated zucchini, mixed with feta, herbs and scallions, stirred up with flour and eggs and dolloped into a frying pan to make little vegetable pancakes which, unlike most fried food, are best eaten not straight out of the pan, but left to cool to room temperature. This takes any slaving over a hot stove element out of the equation: you just spoon serenely away over your pan before anyone’s around. I like these best as a starter—or just as they are, along with a green salad, for a meat-free, summer’s lunch.
Cooking MethodFrying
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together
Recipe CourseAppetizer, Cold Appetizer, Main Course
Dietary ConsiderationVegetarian
EquipmentFood Processor
MealDinner, Lunch
Taste and TextureHerby, Light
Type of DishVegetable
Ingredients
- 4 zucchini (approx. 1½ pounds)
- 5-6 scallions, finely chopped
- 9 ounces feta cheese
- Small bunch fresh parsley, chopped
- Small bunch fresh mint, chopped, plus extra to sprinkle over at the end
- 1 tablespoon dried mint
- 1 teaspoon paprika
- Scant 1 cup all-purpose flour
- Salt and pepper
- 3 eggs, beaten
- Olive oil for frying
- 3-4 limes
Instructions
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Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
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Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
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Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
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Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go
2003 Nigella Lawson
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merritmartin 02379 13
Sep 05, 2011
These are AMAZING. Be sure to wait until the center of the fritter starts bubbling a little before trying to flip it. Also, let the oil heat up in the pan first before putting the batter in or the fritters tend to get a little soggy.
parksloper 4438524
Jul 24, 2011
Very good! We made ours smaller, using a teaspoon, which came out smaller and much thinner than in the photo. I couldn't tell whether they were cooked through with the larger ones. The cooking time took a while as a result.
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