Recipes Salad and vegetable Tapas and appetizer recipes

Zucchini Fritters

Zucchini Fritters

Info.

  • Easy
  • 45 minutes
  • For 4 people
  • € 1.5 / person
  • 105kcal per 100g.

How to make zucchini fritters.

We could also call this recipe of Greek origin “ kolokithokeféis ”, but since it is very difficult to pronounce it I am going to stick with “ Greek zucchini fritters ”.

To cook them we will need the well-known feta cheese and a cocktail of aromatic herbs, which makes them a delicious snack. It is another vegetarian option that we are used to in Greek cuisine and that rivals at home with Pseftokefedes or tomato dumplings .

Like all fritters, these too are easy to prepare and are made in no time. The original Greek recipe contains feta cheese and other less usual ingredients such as fresh dill, so you can easily adapt it to your availability.

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In my case, since I live in a big city, I have had no problem getting all the ingredients. And as I always tell you, the quality of the ingredients is essential, for a better genre, a better recipe. That is why I recommend for these fritters a product from Galicia Calidade , their free-range eggs from Coren, but don’t forget, some zucchini on the dot and feta cheese or similar with good flavor.

On the blog you can find a lot of recipes for fritters, since they are very easy to prepare and always succeed at home. There are cauliflower fritters , sweet potato fritters or cod fritters . If we go to the sweet side or the apple or the traditional wind fritters can not miss in this repertoire.

This dish is perfect for an aperitif , a snack lunch or dinner or to take us to work or picnic . And to give them some sparkle, we will accompany them with the typical yogurt sauce or the Greek Tzatziki sauce . The truth is that they are delicious and it is a non-stop eating. They are yummy!

Preparation of the dough for zucchini fritters

  1. We wash the zucchini. We grate it on a bowl. We repeat the process with the onion (already peeled).
  2. We pass the mixture to a drainer, so that they release liquid. We will leave them for about 20 minutes, so that they drain well.
  3. We take a small bunch of the aromatic herbs, and chop them. We will need one on a tablespoon of each. Mix in a cup, and reserve.
  4. In a large bowl, add the cheeses, crumble, and mix. Next, we incorporate the eggs, the aromatic herbs, the breadcrumbs and the flour.
  5. We start mixing with the help of a fork, and then continue with our hands.
  6. When we have a more or less compact dough, we now add the zucchini and the onion. Season with salt and pepper to taste.
  7. We mix again with our hands, until we get a homogeneous mass.

Donuts shape. Frying and final presentation

  1. We take small portions of dough (like a golf ball) and crush, so that we have more or less all similar donuts. We are making and going to a plate.
  2. We heat oil in a frying pan (without going over, it does not get to smoke), and we fry the fritters, round and round, until they are golden.
  3. We remove on absorbent kitchen paper, so that they release the excess oil. We repeat the process with the rest.
  4. We serve in a platter and serve with a little yogurt sauce or Tzatziki sauce .
  5. We can also taste them warm or cold, they are still equally delicious.

If you still do not have it clear, I leave you a step by step in photos of this recipe for zucchini fritters . Do not miss any detail and they will be perfect.

Tips for perfect zucchini fritters

  • When draining the grated vegetables, we can speed up the process by pressing with a spatula or fork. We check how they release enough liquid, which we must minimize so that later the dough is left with little moisture.
  • Both aromatic herbs and cheese are part of the original Greek recipe, but if you don’t like something you can adapt it to your liking. Give it a personal touch and this way you will enjoy these zucchini fritters much more.
  • When frying them in the pan, instead of rolling and crushing the dough, you can form portions of dough with the help of two spoons. Then we put them in the pan and that’s it. In general it is a very simple process, one of the strengths of this recipe. 

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