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Greek Zucchini Fritters

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner Greek
Greek Zucchini Fritters
Ingredients
  • 2 large zucchini
  • 2 1/2 teaspoons salt, divided
  • 1/2 cup water, at room temperature
  • 2 tablespoons flaxseed meal
  • 1/2 cup shredded onion
  • 1/2 cup shredded potato
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup shredded carrot
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup olive oil
Instructions
1
Preparation of Zucchini Patties begins with salting the shredded zucchini, allowing it to sit over a sink for 20 minutes. This step helps draw out excess moisture from the zucchini, making it easier to work with.
2
Meanwhile, a mixture of water and ground flaxseed is blended until fully incorporated. This mixture is then set aside to allow it to thicken, a process that takes about 10 minutes.
3
Simultaneously, the moisture from onions and potatoes is extracted using a clean tea towel over the sink. These ingredients are then set aside to be incorporated into the final mixture.
4
A large bowl is used to combine bread crumbs, fresh mint, dill, parsley, lemon zest, pepper, and nutmeg. The flaxseed mixture is then added to this bowl, stirring until everything is well combined.
5
The shredded zucchini is rinsed lightly and excess moisture is removed using a tea towel. This zucchini is then added to the bread crumb mixture, along with onions, potatoes, and carrots. The entire mixture is combined using one's hands.
6
The bread crumb mixture is allowed to rest for at least 10 minutes on the counter, or up to 3 days in the refrigerator. This step allows the flavors to meld and the mixture to firm up.
7
A shallow frying pan is heated over medium heat, using 3 tablespoons of oil. The oil should not be allowed to burn during this process.
8
The zucchini mixture is then formed into 1/3-cup portions, which are rolled into balls using one's hands. Working in batches, these patties are added to the hot oil and gently flattened into shape.
9
The patties are cooked until browned, 2 to 3 minutes, and then flipped over. They continue to fry until crispy and golden brown, another 2 to 3 minutes.
10
The cooked patties are transferred to a paper towel-lined plate. The remaining balls of zucchini mixture are then added to the pan, using 2 tablespoons more oil. This process is repeated until all of the patties have been cooked.
11
The zucchini patties are then served hot.