It’s a little off season for zucchini, but I received an enormous zucchini the other week from Hungry Harvest (kind of like a CSA, but they deliver rescued food).  I was able to get about 4 cups of shredded zucchini, which was perfect for this recipe.  These zucchini feta fritters were great with a nice bowl of soup.  They add a little something starchy, but are packed full of zucchini with a nice salty hit of feta.  They’re a great option instead of bread.  If you’re planning on pinning this and waiting for zucchini season, I think these would be fantastic as an accompaniment to a fresh tomato salad.

What are your favorite zucchini recipes?

Zucchini Feta Fritters

Serves 6

Adapted from NY Times Cooking

• 3 medium zucchini, shredded
• 1/2 tsp salt
• 3 eggs, beaten
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 Tbsp olive oil
• 6 oz feta cheese, crumbled
• 4 scallions, thinly sliced
• 2 Tbsp dried dill
• 1/4 tsp freshly ground black pepper
• 4-6 Tbsp canola oil

Preheat oven to 250°F.

Sprinkle 1/2 tsp of salt on the shredded zucchini and let sit in a colander for a couple of minutes.  Then squeeze out as much liquid as possible.  The drier the zucchini, the crispier the fritter.

In a bowl, beat the eggs with a fork, then add in the zucchini and mix well.  Add the flour and baking powder and mix well.  Add the olive oil, cheese, scallions, dill, and pepper.  Mix well.

In a large skillet, heat a thin layer of canola oil over medium high heat.  Add a scoop of the batter to form a small fritter.  Continue to scoop small amounts until the pan is full.  Let the fritters fry for about 2-3 minutes on each side until golden brown.  Remove the fritters from the pan and place on a baking sheet in the oven to keep warm while you finish cooking off the batter.