Zucchini Fritters

Zucchini is about 95% water, and if you do not remove most of it first the fritters steam in the pan instead of frying. Grate on large holes, toss with salt, leave for 10 to 15 minutes. Then squeeze — not gently, but as hard as possible. A kitchen towel works best: pile the zucchini in the center, gather the ends, and twist in opposite directions over the sink. From 500g of zucchini you should get close to a cup of liquid. Second factor: the pan must be properly hot before the batter goes in. A cold pan means the fritters immediately start releasing moisture and end up steamed.

Three things bind the batter: egg, flour, and cheese. Remove any one of them and the fritters will likely fall apart. The other common cause is too much moisture still in the zucchini — even well-squeezed zucchini releases more water into the batter as it sits. If the mixture looks too wet and loose, add another tablespoon of flour. Third: do not touch the fritters for the first 2 to 3 minutes after they go in the pan. They need to form a crust on the bottom before you attempt to flip. Trying to flip them early is the fastest way to break them.

Parmesan is the most important addition — it gives both flavor and a crisp crust during frying. Scallions or chives are essentially required. Fresh or powdered garlic. Lemon zest sounds unusual but it removes the flat emptiness that zucchini has on its own. Dill is the classic in Eastern European versions. Chili flakes or a pinch of cayenne for heat. Feta instead of parmesan gives a tangy salty version. Zucchini itself is neutral, so do not hold back on seasonings — they mellow significantly once in the batter and cooked.

Not as crispy, but still good. In the oven at 200°C for 20 to 25 minutes (flip halfway) the fritters are less oily but the crust is noticeably thinner. For better results in the oven, place them on a wire rack set over a baking tray rather than directly on the tray — hot air circulates underneath. An air fryer at 180°C for 10 to 12 minutes gets close to pan-fried. The properly crispy fritter like you get at a restaurant or a Greek taverna only really happens in a hot pan with enough oil.

Greek yogurt or sour cream — the simplest and most reliable pairing. Tzatziki (yogurt, cucumber, garlic, dill) if you want to put in a bit more work. Avocado sauce with lemon juice and garlic. Spicy mayo with sriracha for contrast. A sharp sour plum sauce works surprisingly well with the neutral flavor of zucchini. The principle: fritters are neutral and slightly fatty, so the best sauce is acidic or spicy — it cuts through and balances.