Ingredients
Main Ingredients
- 1 lb Zucchini, grated (see notes)
- 6-8 oz fresh paneer or halloumi, crumbled
- 3-4 spring onions, finely chopped
- 1 tsp garlic powder
- 1 tsp dried thyme or oregano
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp mild paprika (use hot if you prefer spicier)
- ½ tsp freshly ground black pepper
- ½ tsp baking powder
- 1 egg
- Up to ½ cup all-purpose flour (adjust depending on zucchini moisture)
- 1 tsp sea salt (or as needed)
Serving Suggestions
- Spring greens
- Sliced avocado
- Dill sauce
- Mint chutney
- Brioche buns
- Fruit chutney
Instructions
- Prepare the zucchini: Place the grated zucchini in a large bowl lined with cheesecloth or a sieve. Sprinkle the salt evenly over the zucchini and toss gently to combine. Let it sit for 10-15 minutes to draw out excess moisture. Then, gather the corners of the cheesecloth and squeeze out as much liquid as possible. Repeat squeezing until the zucchini feels dry enough to use.
- Make the batter: In a large mixing bowl, combine the squeezed zucchini, finely chopped spring onions, and crumbled paneer or halloumi. Add ground cumin, garlic powder, turmeric, dried thyme or oregano, paprika, black pepper, sea salt, and the egg. Mix well to combine all ingredients. Stir in the baking powder and gradually add the flour, mixing gently just until the batter comes together. Adjust flour quantity as needed depending on moisture. Refrigerate the mixture for about 20 minutes to help it firm up.
- Heat the pan: Warm 1-2 tablespoons of olive oil in a large non-stick frying pan over medium heat.
- Cook the fritters: Scoop approximately ⅓ to ½ cup of the batter and shape it into a fritter. Place it in the warm pan. Add 2-3 more fritters, ensuring enough space to flip them comfortably. Cook each fritter for 3-4 minutes on each side until golden and crispy. Reduce the heat to medium-low and fry each side for an additional 3-4 minutes to ensure they are cooked through and crisp. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with remaining batter.
- Serve or store: Serve the fritters fresh and warm with suggested accompaniments like spring greens, avocado slices, dill sauce, mint chutney, brioche buns, or fruit chutney. Store leftovers in an airtight container in the fridge for up to 3 days. The fritters can also be frozen individually separated by baking paper in a freezer-safe container for up to 3 months. Reheat frozen fritters by toasting or microwaving, although freezing results have not been fully tested.
Notes
- Grating and thoroughly squeezing the zucchini is crucial to avoid soggy fritters and to help them hold their shape during cooking.
- Adjust the amount of flour based on the moisture content of your zucchini; too much flour can make fritters dense, too little and they may fall apart.
- Can substitute paneer with halloumi for a slightly saltier flavor and firmer texture.
- Use mild or hot paprika depending on your spice preference.
- Fritters are best eaten fresh, but can be stored in the fridge or frozen for convenience.
- Use a non-stick pan or well-seasoned skillet to prevent sticking while frying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian Fusion
- Diet: Vegetarian
