As I mentioned here, these little fritters (pancakes, really, since they are not deep fried like traditional fritters), are usually well-received by everyone. Five years ago I brought these to a potluck at my in-laws neighborhood, they are still requested each year. Even those who don’t like zucchini have told me they like these.
Except for my kids. *Sigh*
And my husband can get tired of them.
But I like them… no, I really like them, so we have them a number of times during zucchini season. And then I put the recipe away for the rest of the year and my family breathes a sigh of relief.
Make them and see if you can get your family to like them as much as other people do!
The recipe I use is pretty much the same as the original from Nigella Lawson’s Forever Summer cookbook, except I cut the feta in half. Feta has a lot of flavor and, well, it’s the expensive ingredient here so I only use half and think it’s just as good.
You’ll need zucchini, chopped onion, eggs, flour, feta cheese, mint, parsley, paprika, salt and pepper. You’ll also need a lime for serving.
You do not want to make these if you don’t have a lime. Sprinkling the lime on the fritters is one of the things that makes the recipe, I think. The combo of the lime and feta elevates this above the other recipes for zucchini pancakes I have seen.
Shred the zucchini onto a dishtowel and let sit for about 20 minutes. This allows some of the zucchini liquid to soak into the towel for crispier fritters.
While the zucchini is sitting, crumble the feta into a mixing bowl. Add the onion, chopped mint and chopped parsley.
Add the paprika, flour, salt and pepper. Then add the eggs and mix.
Now add all the zucchini. It will seem like too much and that it will not mix together. Just keep mixing until it all comes together:
Heat a griddle or skillet with a couple of tablespoons of oil. Using a 1/4 cup measure or smaller (I usually just fill the cup half way), ladle the fritters onto the hot surface.
Use the back of the cup measure to spread the mixture into a thin pancake. Make sure to get the middles flat, because the middles take longer to cook.
Cook until nicely browned on one side and then flip to cook on the other side. Sometimes they will seem done, but a peek at the middle of one will confirm if there is anything raw. Continue cooking until all are cooked through.
Keep warm in a 200 degree oven while cooking the remaining fritters.
Serve with sliced lime so each person can squeeze some over their fritter. Don’t forget the limes!
I’ve even made these the day before I needed to serve them for a party, kept them in the fridge, and reheated them on the grill along with the other food we were serving and they turned out great. You could probably reheat them in the oven as well.
- 3 medium zucchini (about 1-1/2 lbs.)
- 1/2 c. onion, chopped
- 4 oz. feta cheese
- 1/4 c. each: mint and parsley, chopped
- 1 tsp. paprika
- 1 c. flour
- 3 eggs, beaten
- salt and pepper
- oil for frying
- 1-2 limes for serving
- Grate the zucchini onto a kitchen tea towel and leave to sit about 20 minutes to get rid of excess moisture.
- Crumble the feta into a bowl and add the onion, parsley, mint, and paprika. Add the flour and season with salt and pepper. Add the beaten egg and mix.
- Stir in the zucchini. It will be lumpy, just keep stirring until all is combined.
- Heat a few tablespoons of oil on a griddle or in a skillet and using a cup measure or a large spoon, drop onto hot surface, using the back of the utensil to flatten into a pancake.
- Cook 3-4 minutes on each side, or until golden and cooked through. Transfer to a plate and repeat until all the batter is used.
- Slice the limes and serve on the platter with the fritters for each person to sprinkle as they eat them.
Makes 16-24 fritters, depending on size
You’ll find lots more recipes at Grocery Cart Challenge’s Recipe Swap.