Pan-Fried Zucchini and Feta Fritters Recipe | Saveur

Step 1

Instructions

Step 2

Set a colander in the sink and add the zucchini. Sprinkle 1 teaspoon kosher salt over the zucchini, toss gently to combine, and set aside to drain for 30 minutes. Use your hands to squeeze the zucchini to remove as much liquid as possible. To a large bowl, add the zucchini, eggs, flour, scallions, dill, garlic, coriander, and paprika, and mix well with a spatula. Add remaining salt, a generous pinch of black pepper, and the crumbled feta, and fold in gently to incorporate without breaking up the feta too much. Set the batter by the stove. Line a large baking sheet with paper towels, and set it by the stove as well. To a large, heavy skillet, pour oil to a depth of ¼ inch and set over medium-high heat. Once hot and just barely beginning to smoke, spoon a few 2-tablespoon-size scoops of batter into the oil (avoid overcrowding). Lightly press each fritter down with the back of a spoon, flattening it slightly. Cook, turning once, until the fritters are golden and crisp on both sides, 5–6 minutes total. Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet. Continue cooking the rest of the batter. Serve warm or at room temperature, with labneh and lemon wedges.