Zucchini Fritters {Mid-East Feast}
Today I’m bringing you some amazingly delicious zucchini fritters for the Mid-East Feast virtual dinner party! These fritters are the perfect appetizer because they can be made quickly and they re-heat like a dream! Which means you can prep early in the day and spend little to no time in the kitchen for dinner.
Shamefully I have to admit that I have never really thrown a true dinner party. My crazy work schedule usually has me working on the weekends so it’s hard to have a parties during the week. That is why I love this idea of a virtual party. I get all the delicious food without the craziness of actually throwing a party. Oh, and I don’t have to clean the house like a crazy fool since no one is actually coming over. It’s a win win in my book.
Now, the thing I like about these fritters is that they are a little more eggy than the zucchini fritters I have had in the past. Usually I find them to be more like a pancake or more like a hash brown. These little fritters are almost like a little egg zucchini patty. Plus, I love that the zucchini is cooked beforehand so it does not create a watery batter.
Zucchini Fritters
Yield: 16 - 20 pancakes (depending on size)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
2 tablespoons olive oil
1 onion, diced
3/4 lb (350 g) zucchini (about 1 medium), grated
2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
4 large eggs
4 tablespoons all-purpose flour
1/2 bunch fresh parsley, minced
Pinch of freshly ground black pepper
Canola oil, for frying
Source: An Edible Mosaic Cookbook by Faith Gorsky
Directions:
Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.
Check out the other Mid-East Feast participants zucchini fritters!
Jeanette – Jeanette’s Healthy Living
Amanda – Fake Ginger
Gina – Running to the Kitchen
Joanne – Eats Well With Others
Heather – Girlichef
Natasha – Five Star Foodie
Megan – What’s Megan Making
Rachel – Baked by Rachel
When you asked me to participate in this, I didn’t know it was *this* cookbook (probably my fault, I’m in la-la land half of the time)! I think it looks amazing and I’d love to try cooking some of our Middle Eastern favorites at home.
Can’t wait to see more!
Ahhh, I’m so excited — your fritters look gorgeous, Brandy!!! I’m so glad you enjoyed them too. Thank you again SO MUCH for organizing this!
They look awesome! I had planned on making mine tomorrow but I’m thinking they might get made today! I can’t wait!
I have never made middle eastern food – I must change this! These would be a great start!! Vitual dinner parties have to be better than real ones – less dishes, yes!?
OHHHHH BABY! This looks awesome! I hvae people over for dinner often, but I’ve yet to thrown a for real dinner party. I want to though!
How does one go about becoming part of these virtual parties? Also, these look GREAT!
I love zucchini so I know I’d inhale these fritters. Beautiful!
These sound delicious – making them tonight! Thanks!
These came out so beautifully! Thanks so much for organizing this event – I am really enjoying Faith’s new cookbook and thrilled to have the chance to participate.
Oh these are pretty cool! This dinner party idea is awesome.
I absolutely ADORED these and am posting on Wednesday! I loved the texture too…felt like I was really eating a pancake!
They turned out great!
These look delicious – I have this book on my wish list!
These look excellent! I like the idea of cooking the zucchini beforehand for non-watery batter as well. My fritters are usually the hash brown variety, so I bet these pancake-ish ones would be a great change. With some lemon sour cream on the side? Yum.
Brandy, thanks so much for organizing this event! We loved the zucchini fritters and looking forward to the next dishes!
I was SO pleasantly surprised by these fritters. I know I’ll be making them on a regular basis. Yours look absolutely mouthwatering! Thanks so much for including me in this feast, Brandy
I love fritters and Middle Eastern food although I haven’t ventured to cook it at home as often as I’d like. I truly look forward to following all of your recipes for this virtual dinner party.
Will be making these tonight for my wife. This looks good.