Crispy Zucchini-Feta Fritters

Crispy Zucchini-Feta Fritters

AuthorJulie

1 large-ish or 2 medium-small zucchini
1 tsp. coarse salt
1/3-1/2 cup crumbled feta
1 large egg
1/3 cup all-purpose flour
1/4 tsp. baking powder
Freshly ground pepper
Olive or canola oil, for cooking

1

Place a couple sheets of paper towel on a cutting board or work surface, and grate your zucchini onto it using the coarse side (the big holes) of a box grater. Sprinkle with salt and let sit a few minutes. Place another paper towel on top, gather up the zucchini inside the towels and wring out as much liquid as you can - if you like, squeeze it into a bowl and use the liquid in soup or pasta. (It will be salty.)

2

Transfer the shredded zucchini to a bowl, add the feta, then stir in the egg and some freshly ground black pepper, tossing to combine it all. In a small bowl, stir together the flour and baking powder, then stir it into the zucchini mixture.

3

In a large, heavy skillet, heat a generous drizzle of oil over medium-high heat. Drop the batter in large spoonfuls, then flatten with the spoon until they are 2-3" in diameter. Cook for a few minutes, until the bottoms are golden, then flip and cook for another couple minutes on the other side. If they are browning too quickly, turn the heat down a bit. Transfer to a plate lined with a paper towel. If you like, keep them warm in a 250F oven while you cook the rest. Serve immediately, while still warm.

Ingredients

 1 large-ish or 2 medium-small zucchini
 1 tsp. coarse salt
 1/3-1/2 cup crumbled feta
 1 large egg
 1/3 cup all-purpose flour
 1/4 tsp. baking powder
 Freshly ground pepper
 Olive or canola oil, for cooking

Directions

1

Place a couple sheets of paper towel on a cutting board or work surface, and grate your zucchini onto it using the coarse side (the big holes) of a box grater. Sprinkle with salt and let sit a few minutes. Place another paper towel on top, gather up the zucchini inside the towels and wring out as much liquid as you can - if you like, squeeze it into a bowl and use the liquid in soup or pasta. (It will be salty.)

2

Transfer the shredded zucchini to a bowl, add the feta, then stir in the egg and some freshly ground black pepper, tossing to combine it all. In a small bowl, stir together the flour and baking powder, then stir it into the zucchini mixture.

3

In a large, heavy skillet, heat a generous drizzle of oil over medium-high heat. Drop the batter in large spoonfuls, then flatten with the spoon until they are 2-3" in diameter. Cook for a few minutes, until the bottoms are golden, then flip and cook for another couple minutes on the other side. If they are browning too quickly, turn the heat down a bit. Transfer to a plate lined with a paper towel. If you like, keep them warm in a 250F oven while you cook the rest. Serve immediately, while still warm.

Crispy Zucchini-Feta Fritters
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