These zucchini fritters are like little savoury pancakes. Light and filling at the same time, what makes them perfect as a main or side for both lunch and dinner. They are based on a recipe from Nigella Lawson, but I use goat cheese instead of feta, substitute lemon for lime and vary the herbs.
These fritters really smell and taste like summer; with scents of basil and mint, fresh green zucchini and the tangy goat cheese as a nice contrast. They are delicious eaten lukewarm, but I like them just as much straight from the fridge as a snack the next day.
I usually serve them with a splash of lemon juice, but they also combine really well with a simple yogurt sauce (mix Greek yogurt, crushed garlic, a drizzle of olive oil and some sumac or lemon juice).
These fritters are like summer on a plate, no matter the weather or season…
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4 medium zucchinis (about 1.5 pound/750 gr.)
5 scallions, finely chopped
9 oz (250 gr.) soft goat cheese
small bunch fresh basil, chopped
1 tablespoon dried mint
1 teaspoon smoked paprika
1 cup (140 gr.) flour
salt and pepper, to taste
3 eggs, beaten
- Grate the zucchini (using the grating blade in a food processor or by hand). Spread the little shards out on a clean towel and leave for 20 minutes to loose excess wetness.
- Put the chopped scallions in a bowl and crumble in the goat cheese. Stir in the chopped basil, dried mint and smoked paprika. Add flour and season well with salt and pepper.
- Add the beaten egg and mix well before stirring in the drained, grated zucchini. (the batter will be very lumpy, don’t worry!)
- Heat some olive oil in a large frying pan and drop tablespoons of the batter into the hot oil, flat them with the back of the spoon. Cook the patties for about 2 minutes each side, or until golden brown. Transfer to plates.
- Serve them with a generous splash of fresh lemon juice.