Crispy Zucchini Fritters Recipe With Feta Cheese - Real Greek Recipes (2024)

FAQs

How do you make fritters less soggy? ›

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and sad, soggy fritters. The reason you want a cold egg is because cold liquid helps to slow the development of gluten when liquid and flour are added together, which makes for a better texture!

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

Overmixing can cause the fritter to be gummy and tough. Only mix as much as you need to. I recommend skipping a mixer and doing this by hand to avoid overmixing. Use a cookie scoop.

Kolokithi” means zucchini, and “Keftedes” means meatballs, so essentially when you combine the two, you get zucchini meatballs, or in this case, zucchini fritters. These are full of fresh herbs, and salty feta.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

Vegetable oil — vegetable oil is ideal for frying because it has a high smoke point and won't burn while you're frying the fritters. Peanut oil is another great option.

Ingredients. *I have found that rice flour will yield a batter that fries up light and crisp, while cornstarch will yield a batter with firmer crunch. Both are delicious.

What is your cuello? ›

cuello noun, masculine (plural: cuellos m) neck n (plural: necks)

This post may contain affiliate links. Kolokithokeftedes are Greek-style zucchini fritters made with grated zucchini, dill, mint, green onion, egg, and flour. Serve with Greek yogurt or tzatziki for a snacky lunch, as a starter for a dinner party, or a simple side dish.

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

Just place them on a cooling rack set over a baking sheet.

In much the same way, putting fried food on a cooling rack means the excess oil will drip off, but there's enough air circulating underneath the food that the bottoms don't get soggy.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.