Zucchini Fritters

Chef

Cookbook

Forever Summer

Published by Hyperion

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This image courtesy of Joseph DeLeo

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

Easy

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

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.
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.
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.
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

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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.