Snack · 25 min · mediterranean

Zucchini Fritters with Yogurt

✓ USDA-verified nutrition data

Ingredients

• 2 Zucchini
• 1 Egg
• 1/3 cup Flour
• 1/4 cup Feta
• 1/2 cup Plain yogurt

Steps

1. Grate the zucchini on the large holes of a box grater into a colander set over a bowl.
2. Toss the grated zucchini with 1 teaspoon of salt and rest 10 minutes. The salt pulls out water, which is the entire secret to crisp fritters.
3. Squeeze the zucchini in handfuls over the sink until no more liquid drips out. Beginner tip: this step matters more than anything else in the recipe. Wet zucchini makes soggy fritters, every time.
4. Crack the egg into a bowl, beat it, then stir in the flour, crumbled feta, and the squeezed zucchini until just combined.
5. Heat 2 tablespoons of oil in a large skillet over medium heat until it shimmers.
6. Drop heaping tablespoons of batter into the pan and flatten slightly with the spatula. Cook 3 to 4 minutes per side, until deep golden and crisp at the edges.
7. Drain briefly on a wire rack, not paper towels, which trap steam and soften the crust. Serve hot with a dollop of cool yogurt.

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