Cheers to Friday! I has been a long and busy week and I am looking forward to a relaxing weekend with some good food a few glasses of wine, or more if needed! I am sure there will be more.
This afternoon I whipped up these fritters just because, and for no other reason. It wasn't lunch time or dinner time. I just wanted to make something and ended up eating a few of them around 4:30. Good time for late lunch or early dinner. Lupper or linner? They are really tasty and I am sure I would have enjoyed them more if I wasn't standing over the stove eating them surrounded by the never ending mess that is my kitchen.
Note: Zucchini contains a lot of water and it is important to squeeze out as much of it as you can when making these fritters. I can't express enough how important that is. When you think you have gotten all the water out, give it another squeeze. If you don't remove as much water as you can, the fritters will be stodgy instead of crisp. So, it is quite important. Also, when making you patties, you are looking for them to be quite thin. Again, if they are too thick, they will not be crisp and will be dense and soggy on the inside. If you get all or most of the water out and achieve flat discs, you should have crispy fritters.
These fritters make for a great side dish to a spring time meal. I also think they would make a great appetizer or snack at a party.
Served straight out of the pan these are crisp and great. If they hang around a while , they loose their crispness. You can reheat them in a oven under a hot grill. This will give best results in reheating. I would not recommend a microwave.
Makes 8 / Prep time: 15 minutes / Cook time: 10 minutes
1 Large zucchini, grated (approximately 3 cups)
1/2 Onion, finely chopped
2 Garlic cloves, crushed
1 Teaspoon dried oregano
1 Teaspoon salt
1 Egg, lightly beaten
1/2 Cup/60 grams flour
Vegetable oil for frying
Greek yoghurt for serving
Extra flour for dusting
Place the zucchini in a colander set over a bowl. Squeeze the zucchini with your hands to remove all the excess liquid.
In a large bowl, combine the zucchini, onion, garlic, oregano, salt , egg and flour. Stir to combine. Make your patties by scooping out a large spoon of batter, Form into a ball and then flatten on your work surface. Dust your hands with flour so the batter doesn't stick. Repeat for all your batter. You should get anywhere between 8-10.
Heat oil in a large skillet over a medium to high heat. Cook on each side for about 3-4 minutes or until golden and crisp. Remove from heat and repeat for all your fritters.
Serve immediately topped with Greek Yoghurt.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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