Zucchini and yoghurt fritters

I first tried zucchini fritters in Santorini, and now it seems that every time I make these, I’m taken back to an afternoon atop the white walls, drinking frosty, frothy Fix with friends, throwing back grilled octopus and keftedes, waiting for the alarm to signal its time to go back to the cruise ship. Despite the realisation that the time pressure would never allow me to go on a cruise again, I managed to taste my way around the Mediterranean, never having to drive myself home, unpack my expanding collection of trash and treasure, or think about having to cook dinner. It did have its benefits.

I digress. Among many other fabulous eats, Santorini is famous for keftedes, deep fried fritters that are crispy on the outside and soft and piping hot on the inside. The tomato ones are the most famous, but there are many other varieties on the island, although rarely the meaty kind you would find on the mainland. Zucchini was my favourite.

These are completely my own recipe, and far from traditional, but that doesn’t mean I don’t find myself transported with each crunchy bite. I eat them with sweet chilli sauce and tarragon, but more traditionally you’d serve them with a spicy tomato sauce and tzatziki.

Zucchini and yoghurt fritters

  • 2 eggs
  • 1 cup self raising flour
  • 200g Greek set yoghurt
  • 3 small zucchinis (400-500g), grated
  • 3 spring onions, finely chopped
  • 1 clove garlic, crushed
  • Salt and pepper
  • Oil for frying (I use rice bran oil)

Blend all ingredients except the zucchini (in an electric blender). If necessary to get the blades moving, add a dash of milk. Add the batter to a bowl with the zucchini, stir and set aside (up to a few hours is fine if you wish to prepare ahead of time).

Heat 1cm oil in a frypan for a couple of minutes, until the batter fizzles nicely when dropped in. Turn down just a little, and keep this heat at around medium.

Take a tablespoon of the mix and drop in the oil gently, flatten slightly to make a patty. Repeat until frypan is losely full, and continue with the whole mix, frying in small batches, then draining on paper towel. Each fritter should take about 2 minutes on each side, and be a deep golden brown. If they cook too fast, your oil is too hot, and if they are not a deep colour then your oil needs to be hotter. (If you’re lucky enough to have a deep fryer, heat to 180ºC and fry for 3-4 minutes)

Serve immediately. (However they are not bad the next day, cold in a lunch box)



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