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To make Greek zucchini fritters, you need: - 2 medium zucchinis, grated - 1 teaspoon salt - 1 cup feta cheese, crumbled - 1/2 cup fresh dill, chopped - 1/2 cup green onions, finely chopped - 1/2 cup all-purpose flour - 2 large eggs - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - Olive oil, for frying These ingredients come together to create a tasty dish. The feta cheese adds a nice tang, while the dill gives a fresh flavor. When choosing zucchini, look for ones that are firm and bright in color. Avoid any that have soft spots or blemishes. Fresh zucchini should feel heavy for its size. Small to medium zucchinis are best for fritters, as they have fewer seeds and more flavor. You can add more flavor to your fritters by mixing in extras. Consider adding: - Chopped bell peppers - Grated carrots - Fresh parsley - Spices like cumin or paprika These add-ins can create a unique twist on the classic recipe. Feel free to experiment with what you have on hand. For the full recipe, check out the complete guide. Start by grating two medium zucchinis into a large bowl. Sprinkle one teaspoon of salt over them. This step helps draw out moisture. Let the zucchinis sit for about 10 minutes. After that, use a clean kitchen towel to squeeze out excess water. The goal is to keep your fritters from being soggy. In a separate bowl, combine the squeezed zucchini with one cup of crumbled feta cheese. Add half a cup of chopped dill and half a cup of finely chopped green onions. Then, mix in half a cup of all-purpose flour, two large eggs, half a teaspoon of black pepper, and half a teaspoon of garlic powder. Stir until you form a smooth batter. It should look well combined and ready to cook. Heat about a quarter inch of olive oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the fritter mixture into the skillet. Flatten each fritter slightly with the back of the spoon. Fry them in batches to avoid crowding. Cook for about three to four minutes on each side until they turn golden brown and crispy. After frying, place the fritters on paper towels to drain excess oil. Serve warm, and enjoy your tasty Greek zucchini fritters! For more details, check the Full Recipe. To keep your fritters crisp, remove moisture from the zucchini. After grating the zucchinis, sprinkle them with salt. Let them sit for 10 minutes. This step helps draw out excess water. Afterward, use a clean towel to squeeze the zucchinis. Make sure they are dry before mixing them with other ingredients. This simple trick can save your fritters from being soggy. Frying is key for a perfect texture. Use enough olive oil in the pan—about 1/4 inch deep is great. Heat the oil to medium before adding the fritters. Drop spoonfuls of the mixture carefully into the hot oil. Avoid overcrowding the pan; this ensures even cooking. Fry each side for about 3-4 minutes until golden brown. If they cook too fast, lower the heat. It’s all about finding the right balance. Garnishing can elevate your fritters. Serve them warm with extra feta on top. A dollop of Greek yogurt or tzatziki sauce adds a nice touch. Fresh dill can also brighten the dish. Pairing with lemon wedges can enhance the flavors too. Feel free to get creative with your garnishes! For the full recipe, check out the section above. {{image_2}} If you want a gluten-free version, use almond flour or chickpea flour. Both options work great. They add a nice flavor and texture. Adjust the amount as needed, since these flours absorb moisture differently than regular flour. You might need to add a bit more liquid to the batter. Just keep testing until you get the right mix. For those who enjoy meat, adding crumbled sausage or diced ham can enhance the flavor. Mix in about half a cup of cooked meat into the batter. This adds protein and a savory note to your fritters. You can also use cooked bacon bits for a crispy touch. Just be sure to balance the meat with the zucchini so it doesn’t overpower the dish. If you're looking for vegetarian options, simply skip the feta cheese or use a plant-based cheese. To make it vegan, use flaxseed meal as an egg substitute. Combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken before adding it to the batter. This keeps the fritters binding together nicely while sticking to your dietary needs. Store your leftover Greek zucchini fritters in an airtight container. Place parchment paper between layers to keep them crispy. They will last in the fridge for up to three days. To reheat, use a skillet over medium heat. Add a little olive oil. Heat each fritter for about two minutes on each side. This keeps the outside crispy and warms the inside. You can freeze the fritters too! First, let them cool completely. Then, place them in a single layer on a baking sheet. After freezing for an hour, transfer them to a freezer bag. They can last for up to three months. When ready to eat, bake them at 400°F (200°C) for about 15-20 minutes. Enjoy them like they are fresh! For the full recipe, check out the detailed steps above. Greek zucchini fritters are tasty on their own, but dips make them even better. I love serving them with creamy tzatziki. This dip is made with yogurt, cucumber, garlic, and herbs. It adds a fresh flavor that complements the fritters well. Another great option is a spicy red pepper dip. It gives a nice kick and balances the mild taste of the fritters. You can also use a simple yogurt dip with lemon juice and dill for a light touch. Yes, you can prepare these fritters ahead of time. Make the batter and store it in the fridge for up to two hours. This helps the flavors mix well. You can also cook the fritters and keep them warm in the oven at a low temperature. If you want to store them for later, let them cool, then place them in an airtight container. They last in the fridge for up to three days. Reheat them in the oven to restore their crispiness. You can tell if the fritters are cooked through by checking their color. They should be golden brown on the outside. Also, the edges should feel firm to the touch. If you cut one open, it should be soft and warm inside. Cooking for 3-4 minutes on each side usually ensures they are fully cooked. If you want to be sure, you can use a food thermometer. The inside temperature should reach at least 165°F. In this blog post, you learned how to make delicious Greek zucchini fritters. We covered the right ingredients and shared tips for choosing fresh zucchini. You now know how to prepare the batter, fry the fritters, and avoid sogginess. We explored variations, storage, and easy reheating methods. Zucchini fritters are tasty and fun to make. Enjoy trying new flavors and sharing them with others. Happy cooking!

Greek Zucchini Fritters

Savor the flavors of Greece with these delicious Greek Zucchini Fritters! Made with fresh zucchini, feta cheese, and herbs, these crispy delights are perfect for any meal or snack. Enjoy easy step-by-step instructions to create the ideal fritter that's golden brown and packed with flavor. Ready to impress your taste buds? Click through to explore this mouthwatering recipe and elevate your cooking game!
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Ingredients
  

2 medium zucchinis, grated

1 teaspoon salt

1 cup feta cheese, crumbled

1/2 cup fresh dill, chopped

1/2 cup green onions, finely chopped

1/2 cup all-purpose flour

2 large eggs

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Olive oil, for frying

Instructions
 

In a large bowl, combine the grated zucchinis and sprinkle with salt. Allow it to sit for about 10 minutes to draw out moisture.

    After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out excess moisture from the zucchini, making sure they are dry.

      In a separate bowl, mix the squeezed zucchini with crumbled feta cheese, chopped dill, green onions, flour, eggs, black pepper, and garlic powder. Stir until everything is well combined and forms a batter.

        Heat about 1/4 inch of olive oil in a large skillet over medium heat.

          Drop spoonfuls of the fritter mixture into the hot oil, flattening them slightly with the back of the spoon. Fry them in batches to avoid overcrowding.

            Cook for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on paper towels to drain excess oil.

              Serve warm, garnished with extra feta and a dollop of Greek yogurt or tzatziki sauce if desired.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4-6