We absolutely love using up our abundance of zucchini (not to mention a few summertime eggs) by making fritters with them. They are great leftovers and even delicious cold! We usually make a couple dipping sauces to enjoy them with, including our favorite, garlic aioli.
Yield: 10 fritters
Ingredients
- 2 cups grated zucchini
- 1 tsp salt, more to taste
- 1/2 cup white onions, finely diced
- 1 garlic clove, minced
- 1/2 cup white all-purpose flour (or one-to-one gluten free flour)
- 1/2 cup feta cheese, crumbled
- 2 egg yolks (my husband can’t eat egg whites so we just use yolks)
- 1/2 cup avocado oil (or extra virgin olive oil)
Preparation
Wash zucchini, discard ends and grate. Once grated, mix with 1 tsp salt and allow to sit at least 5 minutes to pull the liquid out of the grated zucchini. Then transfer to a fine mesh sieve and drain liquid. Use the back of a spoon to push down the zucchini and release additional liquid (or a clean palm of your hand is even more effective).
Mix in onion, garlic, flour, feta cheese and egg yolks.
Heat oil in large cast iron skillet. Measure out 1/4 cup scoops and carefully drop the batter into the hot oil. Use the back of a spoon to gently flatten the patties to 1/2 thickness or so. Sprinkle additional dusting of salt, pepper and garlic powder over patties. Fry until browned (about 5 minutes) and flip over until golden brown. Add more oil as needed throughout the cooking process.
Once thoroughly cooked, remove the fritter and place it on a paper towel lined plate. The paper towel will soak up additional oil.
Do not stack zucchini fritters straight from the frying pan, as they’ll become soft.
Note
Use one egg instead of two egg yolks if you prefer.
Add in fresh herbs such as dill or parsley to jazz them up even more.
Garlic Aioli
We absolutely love garlic aioli and make it as a dipping sauce for all sorts of things we cook. I believe it’s a perfect accompaniment to these fritters and hope you think so too!
Ingredients
- 3/4 cup mayonnaise
- 3 cloves garlic, finely minced
- 1.5 tbsp. lemon juice
- 3/4 tsp salt
- 1/2 tsp ground black pepper
Preparation
Mix all ingredients together and allow the aioli to meld in the refrigerator for at least thirty minutes before serving.
Enjoy!
