Zucchini Zingers: Crispy Baked Fritters for a Healthy Bite

Hey there, fellow food lovers! Are you drowning in zucchini this season? Don't worry, I've got the perfect recipe to turn that prolific harvest into something absolutely scrumptious. Forget boring old steamed zucchini; we're making Zucchini Zingers – crispy, baked fritters that are a total game-changer!

These aren't your average greasy fritters. No, no! We're baking these babies to golden perfection, making them light, healthy, and oh-so-satisfying. Imagine the delightful crunch of a hash brown combined with the fresh taste of a Greek zucchini fritter – that's what we're talking about!

The Secret to Crispy Fritters

Now, I won't lie to you. There's one crucial step in this recipe that will determine your success: the squeeze. Yes, getting that excess water out of the zucchini and potato mix is essential. Zucchini can be a sneaky little water balloon, so you need to be thorough! Wrap it in a muslin cloth or clean kitchen towel and squeeze until your arms are ready to drop or if you prefer just grab handfuls and squeeze them, then squeeze them again for good measure. You can thank me later!

Ingredient Spotlight

• Zucchini: The star of the show! We're grating it coarsely to give our fritters some texture. Remember, squeeze out all the water. No mercy!
• Potato: Adds a lovely bit of starch to help our fritters crisp up. It's like the dependable sidekick to our zucchini superhero.
• Lemon Zest: A little zing to make our taste buds sing. Fresh is best, but you can skip if you're in a pinch.
• Spring Onions: Mellow onion flavor without the tears. Finely chopped, they add a subtle depth.
• Fresh Dill: I love it, you love it, dill loves zucchini. Don't be shy with it!
• Cornstarch: The secret weapon for holding these fritters together. It helps them get super crispy. Potato starch works too.
• Olive Oil: A light brush is all we need to get that golden-brown hue.

Let's Get Frittering!

1. Grate, then Salt: Grate your zucchini and potato coarsely. Salt them generously and let them stand for 10-15 minutes. This pulls out the excess water. It’s like a mini spa day for your veggies!
2. Squeeze Time: Using a muslin cloth, kitchen towel, or your bare hands, squeeze every last drop of water out of the veggie mix. Yes, every drop.
3. Mix It Up: Combine the squeezed veggies with chopped spring onions, dill, lemon zest, pepper, and cornstarch. Mix well.
4. Shape and Bake: Divide the mixture into 12 equal portions, shape them into flat discs, and place them on a baking tray. Brush with oil on both sides.
5. Bake: Pop them into a preheated oven at 220°C / 425°F for 35-40 minutes, flipping halfway through. They should be golden and crispy on both sides.

The Grand Finale

Once they're out of the oven, let them cool slightly (it makes them crispier). Serve them warm with your favorite dip. I'm partial to a creamy basil-dill dip, or a dollop of seasoned yogurt with garlic, salt, pepper, and a squeeze of lemon is a winner too.

Recipe Card

Yields: 12 fritters

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

• 450g (16oz) zucchini, grated
• 300g (10.5oz) potato, grated
• 1 tsp salt
• Freshly ground pepper
• 3 small spring onions, finely sliced
• 15g (0.5oz) fresh dill, finely chopped
• Zest of 1 lemon
• 50g (1/3 cup) cornstarch or potato starch
• Olive oil or vegetable oil
• Yogurt or dip of choice, for serving

Instructions

1. Coarsely grate the zucchini and potato. Place in a colander to drain and sprinkle with the salt.
2. Set aside for 10-15 minutes.
3. Meanwhile, preheat oven to 220°C / 425°F. Line a large baking tray with baking paper.
4. Finely slice the spring onions and dill.
5. After 10-15 minutes, squeeze the excess water from the zucchini and potato mixture. Be very thorough!
6. In a bowl, combine the squeezed vegetables with the spring onions, dill, lemon zest, pepper, and starch. Mix well.
7. Divide the mixture into 12 patties (about 40g / 1.4oz each) and shape into flat discs.
8. Place the patties on the baking tray, and brush each side with oil.
9. Bake for 35-40 minutes, or until golden on both sides, flipping halfway through. Rotate the tray for even cooking if required
10. Serve warm with yogurt or your favorite dip.

Final Thoughts

These baked zucchini fritters are a fantastic way to enjoy your vegetables while keeping things light and healthy. They're perfect for a quick lunch, a side dish, or even a tasty snack. Give them a try, and let me know how they turn out! Happy frittering!