Zucchini Fritters juicy and out of this world delicious!
This recipe for Zucchini Fritters is a must-try! They are simply the best, juiciest, and tastiest fritters you have ever had! You might call them Courgette or Summer squash in your country but whatever you name them just take a few minutes to make this recipe and I promise you will thank me later!
How to make Zucchini fritters
Grate the zucchini and add them to a strainer with 1 Tbsp of Salt and mix well.
Add all the ingredients in a bowl and mix well.
Shape the Zucchini fritters with the help of a spoon.
Fry over medium heat in sunflower oil until golden brown and then remove on kitchen paper.
Zucchini Fritters juicy and out of this world delicious!
Ingredients:
- 5-6 zucchini, grated
- 4 Tbsp Bread crumbs
- 4 Tbsp All-purpose flour
- 3 Tbsp Corn flour (the yellow one)
- 1 to 3 Tbsp semolina flour or all-purpose flour*
- ½ bunch dill, finely chopped
- 1/3 of a cup spearmint, finely chopped
- 2 eggs
- 100g Feta, crumbled
- 1 Onion, finely chopped
- 2 Tbsp olive oil
- Sunflower oil, for frying
- 1 pinch of salt and black pepper
Instructions:
- Wash and cut the tips of the zucchini from both sides.
- Grate the zucchini and add them to a strainer with 1 Tbsp of salt and mix well.
- Let it rest for 30 minutes so they can release their juices.
- After 30 minutes, press lightly to strain their juices but not too hard to completely remove them and add them to a bowl.
- Finely chop the onion or blend it in your kitchen machine and add it to the bowl with the zucchini.
- Add 1 pinch of salt and black pepper, 2 eggs, the feta crumbled, the dill finely chopped, the spearmint finely chopped, 2 Tbsp olive oil, 4 Tbsp of bread crumbs, 4 Tbsp of all-purpose flour, and 3 Tbsp cornflour.
- Mix well until all the ingredients are incorporated and you end up with a wet but sticky mixture that barely stands.
- Use a spoon to help you shape them into fritters.
- Fry in sunflower oil over medium heat for about 4 minutes on each side until they are golden brown.
Notes:
*The semolina flour, which you can substitute with all-purpose flour, is what you will use to balance the zucchini mixture. You might need from 1 tbsp up to 3 tbsps depending on how many zucchini you’ve added and their juiciness.
Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!
