Zucchini fritters are very similar to the style of a potato pancake. They are very vibrant in color and are a great choice to make once you garden is overflowing with zucchini's in the late summer. These zucchini fritters come out tender and light with a crispy exterior. The creaminess of the feta adds a great boost in the flavor and goes great with the zucchini and herbs within the fritters. The fritters go great with marinara sauce or the more tradition yogurt style dipping sauce that most recipes include. Check out the recipe below in post.
Start off by grating the zucchini with the large holes on a box grater in a bowl. Stir in the salt and let sit for about 10 minutes. Pour the zucchini into a fine mesh strainer or towel and squeeze all of the water out as possible.
Return the zucchini back into the bowl and stir in the cornstarch until fully incorporated. Stir in the feta, egg, parsley, basil, garlic and pepper.
Heat a pan over medium-high heat. Pour 2 tablespoons of oil and heat until shimmering. Add about ¼ cup of the zucchini mixture into pan making about 3" circles. Fill the pan until filled, about 3-4 at a time. Cook until browned on each side. Remove and let the fritters drain onto paper towels. Repeat until all zucchini mixture has been used. Serve warm with marinara sauce.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!