Zucchini Fritters

by jennifer on July 25, 2018

Zucchini Fritters

Makes 12 fritters


2 T. butter

2 scallions, white and green parts separated and sliced thin

¼ t. salt

½ t grated orange zest plus ¼ cup juice

1 t. brown or turbinado sugar

¼ t. ground coriander

1 14.5 oz can diced tomatoes (or chopped and cooked fresh ones)



1 ½ pounds zucchini or other summer squash

1 ½ t. salt

6 T. cornstarch

6 oz. feta cheese, crumbled

1 egg, lightly beaten

2 T. minced fresh mint

2 T. minced fresh dill

2 garlic cloves, minced

1 t. pepper

¼ c. oil

  1. FOR THE SAUCE: Melt butter in medium saucepan over medium heat. Continue to cook, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 mins. Add scallion whites and salt and cook until softened, about 2 minutes.  Stir in orange juice and sugar and cook until syrupy, about 3 minutes.  Add coriander and cook about 30 seconds. Stir in tomatoes and their juice and orange zest and cook until slightly thickened, about 8 minutes.  Remove from heat, add scallion greens, cover and keep warm.


  1. FOR THE FRITTERS: Line a large bowl with clean dish towel. Grate zucchini on large holes of box grater into prepared bowl. Sprinkle salt over zucchini and mix in well.  Let sit 15 minutes. Gather ends of towel to form bundle and twist to squeeze zucchini as dry as possible (you’ll get at least a cup of liquid). Discard liquid and return zucchini to bowl (w/o towel). Stir cornstarch into zucchini until fully incorporated. Stir in feta, egg, mint, dill, garlic, and pepper.


  1. Heat 2 T. oil in skillet over medium-high heat until shimmering. Drop about ¼ cup of batter into pan and press into a flat, round fritter about 3″ diameter.  Cook until well browned and slightly crisp, about 4 minutes per side.   Serve with sauce.
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