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These zucchini fritters are a great summer recipe with salty feta cheese and mint for a Mediterranean twist. Serve as a side dish, appetizer, or light dinner.
Easy Pumpkin Fries Recipe
If you have a garden full of zucchinis, you’ll have lots of zucchini bread and zucchini boats on your menu. But if you’re looking for something a little different (especially if your garden is overflowing with mint), these zucchini fritters are perfect. It goes well with baked goods and I always serve it with home-cooked meals. Tzatziki Sauce For dipping. Unlike traditional zucchini fritters, this version is inspired by Greek flavors with salty feta cheese, fresh mint, and cumin.
Why These Zucchini Fritters Are Popular
Every summer, I make these zucchini fritters over and over again. Recipe is from Lisa Leake. Enjoy real food for 100 days on a budget. I love that this book is full of simple tips and recipes to help you cut down on processed foods without breaking the bank. For example, these fritters cost about $1.66 per serving, and if you grow your own pumpkin and mint, it’s even cheaper!
- Perfect for pumpkin season. It’s that time of year when you’re always looking for ways to incorporate zucchini into your meals!
- Crispy without frying: Pan frying them in a small amount of oil produces golden, crispy fries.
- Mediterranean-inspired flavors: The feta cheese, mint, and cumin add so much flavor to these fries that you don’t even need to pair them with a dipping sauce.
- A variety of options available: Zucchini fritters can be used as an appetizer, side dish, or main dish when served with tomato salad.
materials needed
Below are the ingredients for pumpkin fritters. See recipe card for exact measurements.
- zucchini: Medium-sized zucchini works best because it doesn’t have large seeds and has a mild flavor.
- egg Use the flour to bind the fritters together.
- feta cheese It adds a salty, tangy taste.
- yellow onion It adds a savory flavor to the fries.
- Fresh Mint: I love the bright, fresh flavor mint adds, but dill, basil, and parsley also work well.
- condiment: ground cumin, kosher salt, and pepper.
- Whole wheat flour: Or, your favorite gluten-free flour blend will work just as well.
- extra virgin olive oil For frying dishes.
How to make zucchini fritters
Full instructions are in the recipe card, but here’s a quick overview.
- Finely chop the pumpkin: Grate the pumpkin using the large holes of a box grater or a food processor fitted with the grinding attachment.
- Remove moisture: Wrap the chopped pumpkin in a clean paper towel and squeeze out as much moisture as possible.
- Mix the dough: In a large bowl, combine zucchini with eggs, feta cheese, onion, mint, cumin, salt, and pepper. Stir in the flour until everything is evenly mixed.
- To cook the fries: Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Pour about 1/4 cup of each frying mixture into the pan and gently spread it out with the back of a measuring cup.
- Flip and finish: Cook 3 to 5 minutes per side until golden brown and cooked through. Repeat with remaining dough, adding more oil as needed.
produce: night soil
Serving Size: 2 fry
Using the largest holes of a cheese grater (or a food processor fitted with a shredding disk), finely shred the pumpkin.
Using a clean paper towel, squeeze out as much water as possible from the zucchini (discard the liquid).
Transfer to a large bowl and mix together eggs, feta cheese, mint, onion, cumin, salt, and pepper.
Stir in the flour.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat.
Using a ¼-cup measure, scoop out the zucchini mixture and repeat, dropping it into the pan, making about 4 patties at a time, as many as will fit in the skillet.
Gently flatten patties with the back of a measuring cup and cook until golden brown on both sides and cooked through, 3 to 5 minutes per side.
Repeat to make remaining fritters.
Final step:
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clothing material: 2 fry, calorie: 129 calorie, carbohydrate: 13 g, protein: 5.5 g, province: 6 g, Saturated Fat: 2 g, Cholesterol: 55 mg, sodium: 195.5 mg, fiber: 3 g, sugar: 2.5 g
Tips from Gina’s Test Kitchen
- Don’t skip squeezing the pumpkin. Zucchini contains a lot of moisture, so removing it is the secret to crispy fries. Squeeze the chopped pumpkin until almost dry to the touch.
- Use medium-low heat. As with pancakes, cooking zucchini fritters at a higher heat will result in fries that are dark on the outside but still raw in the center.
- Flatten the fries: I like to use the bottom of a measuring cup to flatten the fritters after adding the batter to the skillet. This will help the center cook well.
- Batch Cooking: If you overcrowd your frying pan, your fries will be difficult to turn and will likely end up steaming and soft rather than crispy.
Storage and reheating
- refrigerator: Store leftover zucchini fritters in an airtight container for up to 4 days.
- Freezer: Cooked fries can be frozen in a single layer and stored in freezer bags for up to 2 months.
- To reheat: Reheat in skillet, air fryer, or oven at 375°F until heated through and crispy again. A microwave will work too, but it won’t get as crispy.
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