Recipe: Zucchini-Bacon-Feta Fritters

Zucchini-bacon-feta frittersWhether it is at the farmer’s market or my mother’s garden, zucchinis are in abundance this time of year. This past weekend I asked my sister what I should do with the stockpile of squash I was accumulating, and she recommended trying Julie Van Rosendaal’s Crispy Zucchini-Feta Fritters. They were so good, I asked Julie if she would mind if I add bacon and post the adapted recipe – since she also has a passion for pork – she said of course! Top these fritters with a dollop of sour cream, or like I did, with a little Spanish smoked paprika mixed in with some plain Greek yogurt for an extra smoky taste to compliment the bacon.

Zucchini-Bacon-Feta Fritters
Adapted from Julie Van Rosendaal’s Dinner with Julie

What you’ll need…

1 large-ish or 2 medium-small zucchini

1 tsp. coarse salt

1/3-1/2 cup crumbled feta

4 slices of cooked bacon, sliced or crumbled

1 large egg

1/3 cup all-purpose flour

1/4 tsp. baking powder

Freshly ground pepper

canola oil, for cooking


Place a couple sheets of paper towel on a cutting board or work surface, and grate your zucchini onto it using the coarse side (the big holes) of a box grater. Sprinkle with salt and let sit a few minutes. Place another paper towel on top, gather up the zucchini inside the towels and wring out as much liquid as you can – if you like, squeeze it into a bowl and use the liquid in soup or pasta. (It will be salty.)

Transfer the shredded zucchini to a bowl, add the feta, then stir in the egg and some freshly ground black pepper, tossing to combine it all. In a small bowl, stir together the flour and baking powder, then stir it into the zucchini mixture.

In a large, heavy skillet, heat a generous drizzle of oil over medium-high heat. Drop the batter in large spoonfuls, then flatten with the spoon until they are 2-3″ in diameter. Cook for a few minutes, until the bottoms are golden, then flip and cook for another couple minutes on the other side. If they are browning too quickly, turn the heat down a bit. Transfer to a plate lined with a paper towel. If you like, keep them warm in a 250F oven while you cook the rest. Serve immediately, while still warm.