Crispy Greek Zucchini Fritters with Feta and Herbs
40 minutes
1206 reads
About Crispy Greek Zucchini Fritters with Feta and Herbs
Imagine biting into a light, crispy fritter bursting with the fresh flavors of the Mediterranean. These Greek Zucchini Fritters are just that—a vibrant and satisfying dish perfect for any time of day.Packed with fresh zucchini, fragrant herbs, and tangy feta, these fritters offer a delightful mix of textures and tastes. The bright citrusy kick from lime zest and a hint of spice elevates them to a whole new level.Quick to make and incredibly versatile, enjoy these warm with a dollop of creamy Greek yogurt or your favorite dipping sauce for a truly delicious experience. Whether it's breakfast, brunch, or a light snack, these fritters are sure to be a hit!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Produce
Spices and Flavorings
- 1 tsp Cumin ground
- 1 pinch Chili Flakes
- 1.5 tsp Salt or to taste
- Pepper black, freshly ground
Other Ingredients
- 200 gm Feta Cheese crumbled
- 1 cup Gram Flour
- 2.5 tbsp Olive Oil
Instructions
- Grate the zucchini using a box grater. Place the grated zucchini in a colander and sprinkle with salt. This helps draw out excess moisture, resulting in crispier fritters.
- After 10 minutes, squeeze out as much moisture as possible from the zucchini using your hands or a clean kitchen towel. Transfer the zucchini to a large bowl.
- Thinly slice the green parts of the spring onions. Finely chop the mint and basil leaves. Add the spring onions, mint, and basil to the bowl with the zucchini.
- Zest the limes and add the zest to the bowl. Add the ground cumin, chili flakes, and crumbled feta cheese. Mix well to combine.
- Add the chickpea flour to the bowl and gently mix until just combined. Do not overmix.
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Drop spoonfuls of the zucchini mixture into the hot oil, leaving some space between each fritter. Gently flatten each fritter with the back of a spoon.
- Cook for 3-4 minutes per side, or until golden brown and crispy. Flip the fritters carefully.
- Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
- Serve the zucchini fritters immediately while warm. Garnish with a sprinkle of freshly chopped coriander (cilantro), if desired. They're delicious with a dollop of Greek yogurt or tzatziki sauce.
Recipe Notes
Good To Know
- For extra crispiness, spread the grated zucchini on a clean kitchen towel, salt it lightly, and let it sit for 10 minutes before wringing out as much liquid as possible—this prevents soggy fritters.
- If you prefer a spicier kick, add finely chopped fresh chili or a pinch of smoked paprika to the batter alongside the chili flakes for added depth.
- To make these fritters gluten-free, substitute regular flour with chickpea flour or rice flour, which also adds a subtle nutty flavor and helps bind the mixture.
Expert Tips
- Don't overcrowd the pan when frying the fritters. Work in batches to ensure even cooking and browning.
- For a richer flavor, consider adding grated Parmesan cheese or crumbled feta to the batter.
- Serve the fritters with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs like dill or parsley.
Storage Instructions
- Leftover fritters can be stored in an airtight container in the fridge for up to 2 days.
- Reheat them in a dry skillet over medium heat to restore their crunch before serving.
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Recipe Nutrition
Calories: 215kcalCarbohydrates: 30gProtein: 4gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 855mgFiber: 3gSugar: 3g
Bhumika Gandhi
Articles: 72
3 Comments
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Absolutely mouthwatering! Thanks for sharing.
Looks so incredible! Thank you for sharing.
Such a lovely dish! Thanks for sharing.