I’ve been having a really unexciting week. I was/still am a little sick. I get ear infections like a five year-old, and although I luckily and surprisingly feel no pain from them, they put a damper on everything. Needless to say, I haven’t much felt like cooking or even thinking about what I want to prepare to eat. So since I was already in the fritter mindset, I made an old faithful fritter.
Fritters: Stove top summer dinner supreme. This fritter, unlike the last fritter, is more fritter and not at all a pancake, and I can pretty much make it without thinking.
This is one of those recipes that I make frequently. It’s easy and delicious. The hardest part of this is shredding the zucchini, which I do with my KitchenAid mixer shredding attachment, so the hardest part is actually pulling the attachment out of the pantry, hooking it up to the mixer and cleaning it.
Sometimes the fritters come out a little ugly, particularly the first batch, but it’s not the appearance that matters, right? Like the time I decorated a cake like this.
Maybe don’t make them for anyone you’re trying to impress, but zucchini fritters definitely deserve to become part of your summer repertoire with their good flavor, nice melty feta pockets and golden crust.
Notes: I make this often, and more often than not, I cook the first batch in a cast iron skillet. Then I realize it’s a bad idea because no matter what I do, they always stick, and I switch to a non-stick skillet for the rest of the batches. I suggest just starting in a non-stick skillet.
If you happen to not have fresh garlic at home, you can substitute garlic powder. The amount is below.
6 medium zucchini, about 2 pounds (950 grams), trimmed and shredded
1 cup (about 125 grams) feta, crumbled
2 scallions, sliced on bias
1 garlic clove, minced OR ¼ teaspoon garlic powder
2 large eggs, lightly beaten to combine
¼ cup all-purpose flour
lemon wedges, optional
1. Place shredded zucchini in a fine mesh strainer. Toss with 1 teaspoon kosher salt, and set the strainer over a bowl. Press the zucchini against the strainer with the back of a spoon, stirring around and pressing to release water several times. Leave zucchini to strain for 15 to 30 minutes– 30 minutes is best, but 15 is fine if you’re impatient like me.
2. Give the zucchini one last good squeeze against the strainer, and dump strained zucchini into a clean bowl (or the emptied zucchini-water bowl that’s been dried out). Add ¼ teaspoon pepper, feta, scallions, garlic or garlic powder and eggs. Stir to combine.
3. Sprinkle flour over the zucchini mixture and stir to combine.
4. Heat two glugs (enough to lightly cover the bottom of the pan) of oil in a large non-stick skillet over medium-high heat. Once a drop of water in the skillet hisses and spits, drop heaping tablespoonfuls (about 2- 3 tablespoons or a heaping soup spoonful) of fritter mixture into the oil, lightly spreading and flattening with the back of a spoon. Cook for about 3 minutes on each side, until dark golden. Transfer to a paper towel-lined plate. Serve with lemon wedges, if desired.