The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish.
What you’ll need to make Zucchini Fritters
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How to make Zucchini Fritters
Begin by shredding the zucchini on a box grater or in a food processor.
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Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid.
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Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible. As you can see, there will be a lot of liquid.
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Whisk the eggs in a medium mixing bowl.
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Add the zucchini, scallions, dill, feta, garlic, and pepper.
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Mix well.
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Sprinkle the flour (or corn starch) and baking powder over top.
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Stir again until evenly mixed.
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Heat the olive oil in a large non-stick skillet, and then drop the batter into the pan. Pan-fry until golden brown on both sides.
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Drain the zucchini fritters on paper towels.
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Serve warm or room temperature with lemon wedges.
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