Zucchini Fritters
The ingredients are light on this one but the flavor and tastiness is not. Zucchini sticks are a favorite of mine when it comes to a Greek inspired zucchini snack, but I am not such a fan of deep frying. By fritterizing my zucchini, I still get that great fresh zucchini flavor, but with a bit less effort and a bit less oil. These make a great appetizer, snack or side dish and are perfect for dipping in some greek yogurt or tzatziki.
Being a household of 2 means almost all meals equate to leftovers, and the one bummer with fritters is they don’t reheat great in the typical microwave maneuver. That being said, if you have an air fryer and pop these in for a few minutes they will crisp up just as nice as the day you made them.
4 cups shredded zucchini (2 medium sized zucchinis)
⅔ cup flour
2 eggs
⅓ cup chopped scallions
4 tbsp olive oil
¼ tsp salt (+ extra for sprinkling)
¼ tsp pepper
½ tsp garlic powder
Prep Time: 15 min
Cook Time: 30 min
Servings: 5
Instructions
Shred zucchini using standard grater - doing this over a colander helps with the initial draining.
Let sit for 10 min to drain.
Take shredded zucchini in a cheese cloth or a tea-towel and squeeze over a sink or bowl to remove as much excess water as possible.
Chop scallions
Add all ingredients in a bowl and mix together
Heat 2 tbsp olive oil in a large saute pan over med-high heat
While oil is heating, prepare a plate with a paper towel for cooked fritters
Once oil is hot, scoop large spoonfuls (about ¼ cup) of mixture into the pan and pat down lightly to form fritter patties. (you should be able to get about 3-4 fritters at a time in an 18in. pan)
Cook fritter 2-3 min (until golden brown) and flip
Cook other side another 2-3 min and move to paper-toweled plate
Sprinkle with salt as soon as it is removed from the pan
Repeat steps 8-11 with remaining mixture - add additional oil as needed throughout the process.
Serve with greek yogurt or tzatziki sauce for dipping. Pair with chicken shawarma to make a complete meal.
