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…
Ingredients
- 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
- olive oil
- 1-2 lemons
Instructions
- 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.
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8 Comments
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I don’t cook with zucchini very much, and this is really a shame. These fritters sound absolutely amazing. I love the idea of topping them with a garlicky yogurt!
Thanks, Chelsea!
I am so ready for summer! This recipe is just the ticket for and early start. I really like your photos styling with the bright yellow fritters and the pretty contrasting blues. Well done D!
Thanks, Robin! And I’m definitely ready too:)
Hey this looks very good! But how many fritters can you make with this recipe?
About 24 fritters, depending on the size of course. Let me know how they turned out!
I scaled down this recipe and made some substitutions for what I had on hand (cilantro, parmesan) and it turned out great! And thanks for the excellent sauce idea, the yogurt is perfect.
I love to hear that, Catherine!