One of the tastiest things you can make with zucchini is fritters. Unfortunately, they are very easy to screw up. Fortunately, most of the time that’s because of the same reason which means it’s easy to fix: too much water in the mix which makes them not want to stick together.
Before you make the mix for the fritters, you absolutely must drain the grated zucchini as much as possible. If you do it right, you should end up with only a third of the volume of the original. The easiest way to do is to use a sieve and your hands. Salt the zucchinis first to draw as much moisture out as possible and then squeeze as much juice out of them as you can with your hands over a sieve. Only then you can make the mix that will hold together nicely and not fall apart in the frying pan.
This recipe uses spring onions but you can skip them altogether if you don’t have them on hand. We recommend storing some spring onions in your freezer section (already washed and chopped up) as the taste or texture doesn’t change after defrosting and it makes for a superb addition to a lot of dishes. Alternatively, you can use freshly cut onions but it’ll be best if you saute them first before adding to the mix.
1lb (500g) zucchini (5-6 tiny, 3 medium or 2 large)
2 tsp salt + extra for taste
1 egg, beaten
1/2 cup flour
1 tsp baking powder
2 tbsp chopped green onions (optional)
olive oil for frying
70 Calories per fritter
Total Fat 1g
Saturated Fat 0.3g
Total Carbohydrate 11.1g
Dietary Fiber 1.2g
Vitamin D 3mcg
1Grate zucchini and salt them generously - most of the salt will be drained with the juice. Set aside for 15 minutes to allow the salt to draw the moisture out.
2Take a handful of grated zucchini and squeeze it over a sieve over a sink. Squeeze as much juice as you can. Continue with the whole batch. You should end up with a third of the original volume.
3Combine the zucchini with the rest of the ingredients. Mix well.
4Add olive oil to a frying pan. Then carefully arrange six spoonfuls of the mix on it and flatten them with a spatula leaving a little bit of space around each. Fry on a medium-low heat for 10 minutes. Don’t set the temperature too high or you’ll end up force-scraping the fritters off the pan.
5Once the mix is no longer moist at the top, you can flip the fritters and fry them for another 7-10 minutes on the other side. Serve hot. They taste best with greek yogurt.