Last summer I spent a week in Ikaria, Greece, learning about traditional Greek cooking from Diane Kochilas. It was an amazing, one of a kind experience; For 7 days we cooked greek feasts and immersed ourselves into Greek culture. One of my favorite recipes from the week was Zucchini Fritters.
This time last year I was in Greece….and today was longing for those fabulous fritters. Here is the recipe I threw together for some quick Zucchini Fritters. I have left the quantities off of the dill and feta cheese- use as much or as a little as you like!
1 lbs zucchini
- 1/2 cup bread crumbs
- 3 TBSP red onions, chopped
Fresh herbs (dill, mint, parsley), chopped
- Grate zucchini on a large holed cheese grater. Place in a colander with a sprinkling of salt and allow the zucchini to drain. Squeeze out the zucchini occasionally to remove excess moisture.
- In a mixing bowl, whisk egg. Add breadcrumbs, feta, red onions, zucchini, and fresh herbs. Season with salt. Check the consistency of the batter. If it is too loose, add some more breadcrumbs. Place in the refrigerator for 30 minutes to firm up slightly.
- Add a couple of tablespoons of olive oil to a saute pan and heat to medium-high heat.
- Drop spoonfuls of batter into the hot oil and flatten into patties.
- Once a nice crust has developed on one side, flip the patties and continue to pan fry until they are golden on both sides and cooked throughout.
These fritters go well with some cool, homemade tzatziki (try this recipe by Michael Psilakis).