Imagine biting into a golden, crispy fritter that bursts with the vibrant flavors of summer - fresh zucchini, juicy tomatoes, and aromatic herbs dancing together in perfect harmony. These Greek-style fritters are not just a recipe; they're a passport to the sun-drenched shores of Greece, where every bite tells a story of tradition, freshness, and pure culinary delight. Whether you're a seasoned home cook or a curious food adventurer, these irresistible fritters will transport your taste buds to the Mediterranean in just minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 2 medium tomatoes, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing your ingredients. Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to ensure your fritters are not soggy.
- Dice the tomatoes into small pieces. If you prefer a less watery fritter, you may want to remove the seeds from the tomatoes before dicing.
- In a large mixing bowl, combine the grated zucchini, diced tomatoes, and crumbled feta cheese. Use a spatula or wooden spoon to mix them together gently.
- Add the chopped fresh parsley and dill to the mixture. These herbs will provide a fresh, aromatic flavor that is characteristic of Greek cuisine.
- In a separate bowl, whisk the two large eggs until they are well beaten. Then, add the eggs to the vegetable and feta mixture, stirring to combine.
- Gradually add the all-purpose flour to the mixture, stirring until it is well incorporated. The flour will help bind the fritters together. If the mixture seems too wet, you can add a little more flour, a tablespoon at a time.
- Season the mixture with salt and pepper to taste. Remember that the feta cheese is already salty, so adjust accordingly.
- Heat a generous amount of olive oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan, but not so much that the fritters are deep-fried.
- Once the oil is hot, use a spoon or a small ice cream scoop to drop portions of the fritter mixture into the skillet. Flatten them slightly with the back of the spoon to form patties.
- Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan; you may need to cook them in batches.
- Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil. This will help keep them crispy.
- Serve the Greek-style tomato zucchini fritters warm, garnished with additional fresh herbs if desired. They are delicious on their own or with a side of tzatziki sauce for dipping.
Tips
- Moisture is the Enemy: Always squeeze out excess liquid from grated zucchini to ensure crispy, not soggy fritters. Use a clean kitchen towel or cheesecloth for best results.
- Herb Selection Matters: Use fresh parsley and dill for authentic Greek flavor. If possible, choose organic herbs for maximum taste.
- Oil Temperature is Key: Maintain a medium heat when frying to achieve a beautiful golden-brown exterior without burning.
- Don't Overcrowd the Pan: Fry fritters in batches to ensure even cooking and maximum crispiness.
- Serving Suggestions: Pair with tzatziki sauce, a Greek yogurt-based dip, for an extra layer of authentic flavor.
- Make-Ahead Tip: You can prepare the mixture in advance and refrigerate for up to 2 hours before cooking.Pro Chef Secret: Let the mixture rest for 10-15 minutes before frying to allow the flavors to meld and the flour to absorb moisture, resulting in more cohesive fritters!
Nutrition Facts
Calories: 230kcal
Carbohydrates: g
Protein: g
Fat: 14g
Saturated Fat: g
Cholesterol: 105mg
