Zucchini Fritters are just what you need to make when you have tons of zucchini and you don’t know what to do with it all. Thanks to Nigella Lawson, this recipe has been in my repertoire for quite some time and my guys totally love them!
The og recipe calls for mint, but that herb is usually pretty dodgy when I hit the grocery store streets in my town. So, at some point in my life I started swapping out the mint for basil, and it tastes like a summery dream.
The feta, lime, scallions and basil fill these little gems with so much flavor. They are such a savory surprise.
Zucchini Fritters
Course: AppetizersCuisine: MediterraneanDifficulty: Medium25
servings50
minutes15
minutesIngredients
4 zucchini (approximately 1 1/2 pounds)
5-6 scallions, finely chopped
9 ounces feta cheese
Small bunch fresh parsley, chopped
Small bunch fresh mint, chopped, plus extra to sprinkle over at the end (The Jersey Girl uses fresh basil)
1 Tbsp. dried mint (The Jersey Girl uses dried basil)
1 tsp. paprika
Scant 1 cup all-purpose flour
Salt and pepper
3 eggs, beaten
Olive oil for frying
3-4 limes
Directions
- Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
- Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
- Heat a few tablespoons of oil in a large frying pan and drop heaped desertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates. (Please note: The Jersey Girl uses a cookie scoop for an easy release in the pan and evenness in fritter size.)
- Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.
- Makes about 25.
Please note: The Jersey girl used fresh basil and dried basil in place of fresh mint and dried mint.
