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Fiery Zucchini & Goat Cheese Fritters

Red peppers, jalapenos, and goat cheese combine to add great flavor, heat, and richness to these delicious zucchini fritters.

Ingredients

  • 2 small zucchini (shredded with box grater)
  • 1.5 tsp kosher salt
  • ½  red pepper (finely diced)
  • 1 jalapeno pepper (finely diced)
  • 1 clove garlic (finely minced)
  • 3 scallions (finely sliced)
  • 4 oz goat cheese
  • 2 whole eggs (room temperature)
  • ¼ tsp  ground cayenne pepper
  • 1 tsp red pepper flakes
  • ¼ cup fresh dill (minced)
  • Zest of 1 lemon
  • ¼ cup all-purpose flour
  • ½ tsp baking powder
  • Juice of ½ lemon
  • Salt & freshly-ground black pepper (to taste)
  • ¼ cup olive oil
  • ½ cup sour cream (as garnish)
  • 1 lemon (cut into wedges, as garnish)

Instructions 

  • Toss shredded zucchini with 1.5 tsp kosher salt and place in a strainer over a bowl to allow the zucchini to drain. 
  • After the zucchini has sat for 20 minutes, use your hands to squeeze out as much liquid from the zucchini as possible.
  • Combine the zucchini with the diced red pepper, diced jalapenos, minced garlic, sliced scallions, and goat cheese.
  • Stir to combine vegetables and goat cheese evenly. 
  • Whisk the two whole eggs together with the ground cayenne pepper and red pepper flakes and add this to the vegetable mixture from earlier. 
  • Add fresh dill, lemon zest, all-purpose flour, baking powder, and lemon juice and stir to combine.
  • Season with salt and freshly-ground black pepper.
  • Form vegetable fritters into patties the size of thin and small burgers, roughly 3/8” thick and 3” in diameter and set aside.
  • Heat ¼ cup vegetable oil in a large nonstick skillet.
  • When oil is hot, cook fritters until golden brown on both sides.
  • Drain golden-brown fritters on paper towels and serve hot, with sour cream and lemon wedges.

Notes

These fritters are best eaten hot immediately after they are cooked and drained.