Easy Zucchini & Basil Fritters

I’ve been on a fritter kick lately. One might even say that I’ve been frittering away my weekends (sorry, I couldn't help myself). Zucchinis are so abundant at this time of the year, and fritters are a delicious, crispy way to use them. Don’t get me wrong-- I love a good zoodle dish -- but sometimes you just need something a little more hearty.

 Zucchini and basil fritters: Crispy on the outside, soft on the inside.

Zucchini and basil fritters: Crispy on the outside, soft on the inside.

This recipe uses just a handful of ingredients, and takes advantage of another summer favorite, fresh basil. Zucchini fritters can be used as a side, chopped up and added to salads, or eaten plain as a snack. They’re also great topped with plain yogurt, cherry tomatoes, a sprinkle of salt. As long as zucchinis remain in season, you will find me happily frittering away my Sundays.

 

Easy Zucchini & Basil Fritters

Ingredients:

  • 2 medium zucchinis

  • ½ tsp salt

  • ½ tsp baking powder

  • ½ cup all-purpose flour

  • 2 eggs

  • 2 tbsp crumbled feta

  • ½ tsp garlic powder

  • 3 tbsp fresh basil

  • 2 tbsp canola oil

 

Directions:

  1. Grate the zucchinis.

  2. Add the zucchini and salt to a fine mesh strainer. Sit the strainer over the sink or a bowl, and allow water to drain off for 10 minutes.

  3. Place the zucchini in a cheesecloth or a nut milk bag, and squeeze out as much water as possible. Alternatively, you can use a clean kitchen towel.

  4. Finely chop the fresh basil.

  5. Add the zucchini, baking powder, flour, eggs, feta, garlic powder, and basil to a medium mixing bowl. Stir until well-combined.

  6. Pour the canola oil into a medium-large non-stick frying pan. Place the pan on the stove, and turn on the stove to medium heat.

  7. Heat the oil until it just begins to bubble. Spoon 2 tbsp of the batter into the pan, and flatten gently with the back of a spoon. Repeat 2-3 times so that you have 2-3 fritters in the pan per batch.

  8. Flip when crispy and golden brown on one side. Continue to cook until the other side is golden, and fritter is cooked through. (You may need to turn down the stove slightly if the fritters are crisping up before the batter is completely cooked).

  9. Repeat with the remaining zucchini batter. Serve hot or cold.

Makes 6-8 medium fritters.  

Hot tip: If you’re making a big batch, put the cooked fritters in the oven at a low temperature (225℉/110℃) to keep them crispy.

Hungry for more delicious eats and treats? Check out my recipes page

 
 Zucchini, basil and feta fritters: Made with just a few ingredients, and absolutely delicious!

Zucchini, basil and feta fritters: Made with just a few ingredients, and absolutely delicious!