These Greek zucchini fritters are unbelievably easy to make and the perfect way to sneak some veggies into your dinner! You will find them almost in every Greek tavern, but hey…Greeks make fritters with any vegetable available. Try to make them at home. They are my kids favorite especially when they pair them with my kid-friendly tzatziki sauce.
Hands on: 10 minutes
Cooking time: 20 minutes
5 medium size zucchinis (grated)
1 cup feta cheese, crumbled
1 cup kefalotyri cheese (coarsely grated)
1 big onion (or two –medium size) (coarsely chopped)
1 small bunch mint, (finely chopped)
1 small bunch parsley, (finely chopped)
1 cup breadcrumbs
½ cup olive oil
For the frying
How to do it
Grate the zucchini on to a coriander, using the large blades of your cheese grater.
Sprinkle with a generous amount of salt to help the zucchini release more moisture.
Mix and squeeze the mixture with your hands to release as much liquid as possible. The less moisture the zucchini mixture has, the crunchier your fritters will become!
Transfer the grated zucchinis in a big bowl.
Add all the ingredients (besides those needed for frying).
Mix until all of the ingredients are completely combined. Do not over do it.
Place a nonstick pan over medium to high heat.
Add 2-3 tablespoons of olive oil.
Form medium size zucchini patties and add them to the hot oil.
Do not crowd your pan.
Gently press down on the patties to spread them out a little.
Fry on both sides until nice and golden.
When ready, transfer to a plate lined with paper towels so they can drain from excess oil.
Repeat the same process until all of your mixture has turned in to zucchini fritters.
If the cheese you use is too salty, you do not need to add any salt at all.
Do not crowd your pan. This will drop the temperature of the oil. We do not want that.