Crisp, Golden Zucchini Fritters with That Lacy Edge Everyone Asks About
Crisp, golden zucchini fritters with lacy edges - the secret is a 10-minute salt and squeeze. Ready in 35 minutes.
Equipment
- Box grater or food processor with grating disc
- Colander
- Clean kitchen towel or cheesecloth
- 12-inch cast iron skillet or heavy-bottomed stainless steel pan
- Paper towels
Ingredients
For the Fritters
- 2 medium zucchini (about 1 pound)
- 1/2 yellow onion, grated
- 1 large egg
- 1/3 cup all-purpose flour (or chickpea flour)
- 1/4 cup fresh dill or chives, chopped
- 1/2 cup crumbled feta (optional)
- Neutral oil for frying (safflower or avocado)
- Flaky salt for finishing
- 1 teaspoon fine salt for salting zucchini
- Freshly cracked black pepper
For the Lemon-Herb Yogurt Sauce (optional)
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh herbs (dill or chives), chopped
- 1 clove garlic, grated (optional)
Instructions
- Grate the zucchini and onion into a colander set over a bowl. Sprinkle with 1 teaspoon of fine salt and toss to combine. Let it sit for 10 minutes. This is the part you want to skip. Don't.
- Transfer the grated mixture to a clean kitchen towel. Wrap it up and wring it over the sink like you're punishing it for a past life. You will be shocked at how much green liquid comes out. The squeezed mass should look dry and fluffy, not wet and clumpy.
- In a large bowl, combine the squeezed zucchini-onion mixture, egg, herbs, flour, a generous crack of black pepper, and feta (if using). Stir until just combined. The batter should look shaggy and hold together when pressed, but not release any liquid into the bowl.
- Heat 1/4 inch of oil in your skillet over medium-high heat until shimmering. Drop heaping spoonfuls of batter into the pan and gently flatten them to about 1/2-inch thick. Do not crowd the pan - work in batches.
- Let the fritters cook undisturbed for 3-4 minutes, until the edges are deeply golden and lacy. Flip and cook another 2-3 minutes. The fritter should feel firm when you press the center.
- Transfer to a paper towel-lined plate and immediately hit with flaky salt. The salt sticks to the hot oil and integrates into the crust. Serve hot with lemon-herb yogurt sauce if desired.
Notes
Storage: Layer cooled fritters between paper towels in an airtight container. They keep for 3 days in the fridge or 3 months in the freezer. Reheat in a 350°F oven on a wire rack for 8-10 minutes, or in a dry skillet over medium heat until crisp.
Swaps: For gluten-free, use chickpea flour. For dairy-free, skip feta and serve with tahini-lemon sauce. Add grated carrot or bell pepper for more vegetables.
Key tip: The squeeze is the whole game. Wring the zucchini out in a clean dish towel. If you think you've squeezed enough, squeeze again.