Zucchini Fritters

Making Zucchini Fritters

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1. Toss the grated zucchini with the salt in a colander and let it drain for 10 minutes. Tip it into a clean tea towel and squeeze hard, to wring out as much liquid as you can.

   Mark done Start 10 min timer

2. Mix the zucchini with the spring onions, feta, mint and lemon zest in a large bowl. Beat in the eggs, then stir in the flour, baking powder and some pepper until just combined.

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3. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Drop in heaped tablespoons of the mixture, about 6 at a time, and flatten each slightly with the back of the spoon.

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4. Fry for 3 minutes on each side, until golden brown and cooked through. Drain on kitchen paper and keep warm in a low oven while you cook the rest, adding the remaining oil as needed.

   Mark done Start 3 min timer

5. Serve warm with Greek yoghurt and lemon wedges.

   Mark done

Small Things That Help

• Squeeze the salted zucchini until it is properly dry. It is the most important step, and it stops the fritters from turning to mush.
• Mix in the flour only at the last moment and stir just until combined, so the batter stays light.
• Cook them over medium heat. If the pan is too hot the outside burns before the middle has set, and if it is too cool they soak up oil.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve with Zucchini Fritters

• Poached eggs
• Smashed avocado
• Tomato relish

Storing & Reheating Zucchini Fritters

Keeps in the fridge for up to 3 days. Reheat in a 180°C / 350°F (160°C fan) oven for 8 minutes to crisp them. Freezes for 2 months.

Zucchini Fritters FAQ: Common Questions

Zucchini Fritters Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.