📝 About This Recipe
These vibrant fritters are a celebration of garden-fresh produce, offering a delicate balance between a tender, herb-flecked interior and a shatteringly crisp exterior. Inspired by Mediterranean 'kolokithokeftedes', this version is lightened for a sophisticated brunch side that avoids the common pitfall of sogginess. They are the perfect way to elevate your morning spread, pairing the earthy sweetness of zucchini with the salty punch of feta and the brightness of fresh citrus.
🥗 Ingredients
The Fritter Base
- 1.5 pounds Zucchini (about 3 medium zucchini, grated)
- 1 teaspoon Kosher salt (for drawing out moisture)
- 3 pieces Scallions (white and light green parts, thinly sliced)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Mint (finely chopped)
- 2 cloves Garlic (minced or pressed)
Binding & Seasoning
- 2 Large Eggs (lightly beaten)
- 1/2 cup Feta Cheese (crumbled)
- 1/2 cup All-purpose Flour (plus more if needed)
- 1/2 teaspoon Baking Powder (for lift and fluffiness)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Grapeseed or Vegetable Oil (for shallow frying)
Lemon-Chive Crema
- 1/2 cup Greek Yogurt or Sour Cream (full fat preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 pinch Sea Salt (to taste)
👨🍳 Instructions
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1
Grate the zucchini using the large holes of a box grater. Place the shreds into a colander set over a bowl and toss with 1 teaspoon of kosher salt.
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2
Let the zucchini sit for at least 15 minutes. The salt will draw out the excess water, which is the secret to a crispy fritter.
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3
While the zucchini rests, prepare the crema by whisking together the Greek yogurt, lemon juice, chives, and a pinch of salt in a small bowl. Refrigerate until serving.
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4
Using a clean kitchen towel or cheesecloth, gather the zucchini and squeeze with all your might. You want to extract as much liquid as possible until the zucchini feels dry to the touch.
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5
In a large mixing bowl, lightly beat the two eggs. Stir in the sliced scallions, dill, mint, minced garlic, lemon zest, and black pepper.
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6
Add the squeezed zucchini and crumbled feta to the egg mixture, tossing gently to combine.
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7
Sprinkle the flour and baking powder over the mixture. Fold together until just combined; do not overmix, or the fritters will become tough.
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8
Heat the oil in a large non-stick or cast-iron skillet over medium heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
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9
Using a spoon or a small ice cream scoop, drop about 2 tablespoons of batter into the pan for each fritter. Flatten slightly with the back of the spoon to create a patty about 1/2 inch thick.
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10
Fry the fritters in batches (do not crowd the pan) for 3-4 minutes per side until they are a deep golden brown and crispy.
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11
Transfer the cooked fritters to a wire rack set over a baking sheet rather than paper towels; this allows air to circulate and keeps them from steaming and getting soggy.
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12
Serve immediately while hot and crisp, with a generous dollop of the Lemon-Chive Crema on top.
💡 Chef's Tips
The most important step is squeezing the zucchini; if you think you've squeezed enough, squeeze it one more time. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend or chickpea flour. If the batter feels too wet after mixing, add an extra tablespoon of flour to help it hold its shape. Keep cooked fritters warm in a 200°F (95°C) oven while you finish frying the remaining batches. Avoid high heat; medium heat ensures the interior cooks through by the time the exterior is perfectly golden.
🍽️ Serving Suggestions
Pair with two poached eggs for a complete protein-packed breakfast. Serve alongside smoked salmon and a few capers for a brunch twist on a bagel spread. Enjoy with a crisp glass of iced herbal tea or a dry Prosecco for a celebratory brunch. Serve as a side to a simple arugula salad dressed with lemon and olive oil. Add a side of crispy bacon or turkey sausage to complement the savory feta notes.