Zucchini Fritters
Zucchini fritters are a popular dish enjoyed in various cuisines around the world, particularly in Mediterranean and Middle Eastern regions.
While the exact origin is unclear, some notable variations include:
- Greek Zucchini Fritters (Kolokithokeftedes): These typically incorporate feta cheese and fresh herbs like parsley, dill, and mint.
- Italian Zucchini Fritters (Frittelle di Zucchine): These often feature Parmesan cheese and sometimes include zucchini blossoms in the batter.
- Turkish Zucchini Fritters (Kabak Mücveri): These are made with grated zucchini, spring onions, fresh dill, flour, and eggs, and were historically a type of savory pancake or meatless fritter during the Ottoman period.
- Lebanese Zucchini Fritters (Ejjet Koussa): Similar to Turkish variations, these may include ingredients like finely chopped green onion, mint, allspice, and parsley.
These fritters are pan-fried and come out more like pancakes than like rounder balls that have been deep-fried.
I also saw a recipe that adds corn to the fritters that I think would be a nice addition.
Also see Greek Zucchini Balls: Kolokithokeftedes
Zucchini Fritters with herbs and garlic
from https://ukrainian-recipes.com/
When summer is in full swing and markets are loaded with fresh courgettes, it would be a crime to not enjoy these fabulous veggies. And we have a stunning recipe for squash pancakes with fragrant herbs and a light garlicky flavor. These fritters are a fun, easy, and yummy snack for both working days and free days. When taken from a frying pan, crispy and golden brown, and dipped in fresh sour cream, the pancakes blend a variety of textures into one insanely delicious bite.
2 zucchinis
2 garlic cloves
6 tbsp flour
2 eggs
1/2 bunch of fresh dill
1/2 bunch of fresh parsley
Ground black pepper – to taste
Salt – to taste
Sour cream, for serving
Zucchini are those type of veggies which have a lot of liquid inside. Of course, you don’t want your pancakes to break or become soggy when cooked. That’s why we need to get as much moisture out as we can. (Shhh! That’s the secret to crispy pancakes)
Rinse squashes and peel them. Shred the veggies coarsely. Place the mixture in a colander, salt it and set aside for 30-40 minutes to let the squash release liquid.
Meanwhile, wash fresh dill and parsley under running water. Cut the herbs finely.
Peel and squeeze two garlic cloves (one garlic clove for 1 zucchini if you only want to add a light zest; for a more piquant taste add more garlic cloves).
When 40 minutes have passed, press zucchini firmly with your hands to drain any excess water.
Add the garlic and 2 eggs to the squash batter. Season it with your favorite spices – you can use any spices you like – (I added ground black pepper). Mix everything gently.
Sprinkle flour over and stir to combine (it might happen that you’ll need more or less flour – everything depends on the type of flour you use; but don’t worry, just make sure that your batter has a consistency that is slightly denser than sour cream has – and you’re done).
At the end add fresh herbs to the batter.
Preheat vegetable oil in a frying pan. Drop a spoonful of our zucchini batter for each fritter. Flatten it lightly with a spatula to resemble a pancake.
Fry each fritter over medium heat until brown on both sides, about 2-3 minutes per side. Then cover the pan with a lid and leave pancakes for 2 minutes more to let them cook inside thoroughly.
Transfer the cooked fritters to a plate covered with a paper towel to let excess oil drain.
Serve courgette fritters with a generous dollop of sour cream.
Kolokithokeftedes - Greek Zucchini Fritters with Feta
from https://eatingeuropean.com/
Greek Zucchini Fritters with Feta, called 'Kolokithokeftedes' (pronounced koh-loh-kee-tho-KEF-teh-thes) are a perfect pairing of fresh, summer zucchinis, feta cheese and tons of fresh herbs, like dill and mint. Simply put, they taste like summer in Greece.
4 Zucchinis Medium, shredded
1/2 Medium Red Onion chopped
3 tbsp Dill Fresh, chopped
2 tbsp Mint Fresh, chopped
2 tbsp Chives or Scallions Fresh, chopped
1 cup Feta Cheese crumbled
1.5 cup Flour Self Rising is best but All purpose will work too
2 Eggs beaten
4 tbsp Cooking oil for frying or more depending on the size of your pan
Shred the zucchinis and place them into a bowl. Sprinkle with salt and let sit for a 1/2 hour;
Using a colander, squeeze out the excess moisture from the zucchini and place it back into the bowl; (Tip: & this is very important if you want crispy fritters, the less moisture from zucchini the better);
Chop the onions and add to the bowl;
Chop the herbs (dill, mint & chives) and add to the bowl;
Add feta cheese into the bowl and mix it all together;
Beat eggs and add to your zucchini mixture;
Add flour and mix it all together;
Heat up a heavy skillet (I prefer cast iron, as this distributes the heat evenly) and add some cooking olive oil (Tip: this is one of the most important steps if you want to achieve crispy fritters, both the skillet and the oil need to be super hot);
Once the oil is hot, using spoon add a tablespoon of the mixture to the pan (Tip: do not overcrowd your pan, as the introduction of too much of the mixture will cool off your oil);
Cook for about 2-3 minutes on the first side, until golden brown, then flip and cook on the opposite side;
Continue with the remaining zucchini mixture until all the fritters are cooked.
Serve with tzatziki or Greek yogurt. Enjoy.
