Zucchini fritters are a great recipe for using up all the zucchini in the garden. Zucchini is one of those vegetables that thrives in many climates and produces prolifically when the conditions are just right. Chances are, if you’ve grown zucchini, you’ll understand that most growers get caught in the situation where they find themselves desperately seeking ways to use up the zucchini in their garden before it goes bad!.
Zucchini fritters is one of many delicious recipes I recommend if you find yourself in that predicament – or even if you don’t. I like making these to serve as hearty appetizers when friends come over, or to serve my family in the summer. They make a great vegetable accompaniment to grilled chicken , or a light fish. I typically serve them with tzatziki or a similar dip, but you could dip them in sour cream or anything you have the fridge you’d like to use up.
What I love about this recipe is that it is mostly vegetable. The dough that holds the fritter together is minimal, just enough to keep the fritter cohesive in the frying pan. Once it is crispy and cooked through, transfer the fritters to a plate lined with a paper towel so they can drain completely, then serve them right away while they are still warm. They will also keep in the fridge, but they really taste best when they are hot from the pan. You’ll love how the warm fritters contrast with the cooling dip!
Keep this recipe on hand for when your garden starts thriving this summer. As I’ve said before, most Greek recipes are made with vegetables found in peoples gardens and this is one of them. Once you get in the habit of having zucchini fritters on the table it will quickly become a family favorite. Enjoy!
Kolokithokeftedes (Zucchini Fritters)
You’ll often find these at restaurants in Greece. I often make mini versions when I cater events. Making these at home is really fun. I love serving them with garlic yogurt sauce.
Makes 25 pieces
2 medium size zucchinis (wash and grated)
½ tsp salt for zucchini
¼ cup chopped dill
¼ cup chopped mint
1 bunch scallions
½ tsp nutmeg
1 ½ cup crumbled feta
4 Tbsp olive oil
1 cup self-rising flour
2 cups vegetable oil for frying
Garlic Yogurt Sauce
Makes 1 cup
1 cup plain Greek yogurt (2% or full fat)
2 garlic cloves
3 Tbsp whole milk
½ tsp salt
Finely chop the garlic cloves in a food processor, then add the Greek yogurt to combine it thoroughly with the garlic. Pour in the milk and salt to thin out the mixture so it is
the right consistency for dipping.
If you DON’T have a food processor, first place the garlic on a cutting board and smash it down with the side of a knife. Then, smash the garlic and salt together to make a sticky paste. Whisk this paste into a bowl with the remaining ingredients and serve.
Grate the zucchini into a fine mesh strainer, sprinkle it with salt, and squeeze the water out with a paper towel.
Add the zucchini to a large bowl and add the dill, mint, scallions, nutmeg, feta, eggs, olive oil, and flour. Stir it together with a wooden spoon, then let it sit for about 15 minutes.
While it’s sitting, pour the oil into a large skillet with high sides. Bring the heat to medium and warm the oil.
Add a pinch of flour to the oil and if it sizzles it’s ready. Using a large ice cream scoop, or a big tablespoon, scoop about a ¼ of the mixture into the oil, a few balls at a time.
Cook the fritters in batches for about 5-6 minutes per side. They should be toasted, golden brown and crispy on both sides and firm to the touch to indicate they are cooked all the way through.
Transfer them to a plate lined with paper towels to absorb the excess oil.
Once they’ve cooled to be comfortable enough to pick up you can serve with Garlic Yogurt Sauce.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact firstname.lastname@example.org or call 203.658.8659.