Zucchini Fritters with Fennel Raita
This recipe is pretty fast and loose. One could change the mixture to shredded carrot and zucchini if desired, or play with the seasoning, such as adding za’atar, sumac, or the Indian seasonings suggested below. One could even add Parmesan and basil—and serve with a tomato sauce if desired. The batter will appear fairly loose while shaping it, but the fritters will take form as they hit the oil in the pan.
Ingredients
- 2–3 medium zucchini (approximately 1 pound)
- 2 large eggs
- 1½ cups chopped scallions, or chives, if preferred
- 1 tablespoon grated lemon zest
- 1 teaspoon kosher salt, or to taste
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2½ cups panko breadcrumbs, divided
- Neutral oil, such as canola or avocado
- 1 teaspoon of vindaloo or tandoori seasoning, optional
- Fennel raita (recipe below)
Instructions
- Use large holes of a box grater to shred zucchini. Squeeze out excess moisture using a kitchen towel or paper towels. Set aside.
- Whisk eggs in a large bowl. Add grated zucchini, scallions, lemon zest, kosher salt, and fresh pepper to taste. Then add flour and 1½ cups of the panko, folding in with a rubber spatula until well mixed. Place remaining panko onto a plate. Heat a heavy skillet to medium heat. Form ¼ cup of mixture into a ½-inch-thick flat patty and generously coat each side with panko.
- Coat the skillet generously with several tablespoons of oil. Working in batches, cook the patties for about 2 minutes, flip, and cook until golden brown—another 2 to 3 minutes. Fritters can be kept warm in a 200° oven, served immediately, or enjoyed at room temperature. Add salt and pepper to taste, and serve with the fennel raita on the side.
Notes
PHOTOGRAPHS BY MARK LOADER