Make the most of a glut of zucchini in your summer garden by making easy zucchini fritters! They take 10 minutes to mix together, 10 minutes to cook and they are the perfect lunch or snack!
Add the eggs to a large mixing bowl and whisk together well. Add the flour, baking powder and salt and whisk until well combined.
Add the zucchini and feta (and peppers and lemon zest if using) and using a spatula or wooden spoon, mix together until well combined.
Heat 2 Tablespoons of oil in a large frying pan over a low-medium heat (see recipe note 2)
Spoon the batter into the pan (about 1 big spoonful per fritter) and cook for a few minutes each side until golden brown and cooked through. Remove from the pan onto a cooling rack while you cook the remaining fritters.
Serve with sour cream, tomato relish and avocado.
Notes
If you are using marrows and they are quite watery, you may need to use a clean tea towel and squeeze out any excess liquid. If you are just using regular sized zucchini this isn't necessary.
How hot the pan is will depend on the type of pan you are using. I cooked mine in a cast iron frying pan which gets quite hot, so low-medium heat is perfect. If you are using a non-stick frying pan, medium heat will be perfect.
Nutrition Facts
Easy Zucchini Fritters with Feta
Amount per Serving
Calories
44
% Daily Value*
Fat
1
g
2
%
Cholesterol
30
mg
10
%
Sodium
107
mg
5
%
Potassium
90
mg
3
%
Carbohydrates
4
g
1
%
Protein
2
g
4
%
Vitamin A
100
IU
2
%
Vitamin C
3.7
mg
4
%
Calcium
37
mg
4
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.