Zucchini and Sumac Fritters with Tomato and Mint Salsa
Elevate your appetizer game with these irresistible Zucchini and Sumac Fritters paired with a refreshing Tomato and Mint Salsa. Bursting with bold Mediterranean flavors, these golden fritters feature tender zucchini, aromatic sumac, and a hint of ground cumin, perfectly complemented by tangy feta and fresh parsley. The zesty salsa brings together juicy tomatoes, fragrant mint, and a bright splash of lemon juice, creating a vibrant contrast to the fritters’ savory richness. Simple to prepare yet utterly satisfying, this dish is ideal for entertaining or as a quick weeknight meal. Serve them warm for a crowd-pleasing starter or light vegetarian lunch that delivers on flavor and texture every time.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons sumac
- 1 teaspoon ground cumin
- 2 large eggs
- 4 tablespoons milk
- 1 cup crumbled feta cheese
- 0.5 cup chopped fresh parsley
- 4 tablespoons olive oil
- 2 large tomatoes
- 0.5 medium red onion
- 0.25 cup chopped fresh mint leaves
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon black pepper
Instructions
Grate the zucchini using a box grater and place it into a large bowl. Sprinkle 1 teaspoon of salt over the zucchini and let it sit for 10 minutes to draw out excess moisture.
While the zucchini is resting, prepare the tomato and mint salsa. Dice the tomatoes and finely chop the red onion. Combine them in a small bowl with chopped mint, lemon juice, extra-virgin olive oil, and black pepper. Mix well and set aside.
After 10 minutes, transfer the zucchini into a clean kitchen towel or paper towels and squeeze out as much liquid as possible. Return the drained zucchini to a clean bowl.
Add the all-purpose flour, baking powder, sumac, ground cumin, eggs, milk, feta cheese, and chopped parsley to the zucchini. Mix until a thick batter forms.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, drop 2-3 tablespoons of batter for each fritter into the skillet. Flatten them slightly with the back of a spoon.
Cook the fritters for 2-3 minutes on each side, or until golden brown and cooked through. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more olive oil as needed.
Serve the warm zucchini fritters with the tomato and mint salsa on the side. Enjoy!
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 10323 mg | 449% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 58.8 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1280 mg | 98% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3240 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
