Zucchini fritters with skordalia

The perfect healthy snack; zucchini fritters with skordalia, a thick purée of Greek cuisine, from Australian Women's Weekly.

  • 1 hr cooking
  • Serves 6
  • Print


Zucchini fritters with skordalia
  • 4 zucchini (480g)
  • 2 teaspoon salt
  • peanut oil, for deep-frying
  • 4 slices stale white sandwich bread (180g), crusts removed
  • 4 clove garlic, crushed
  • 1/2 cup (125ml) olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon water, approximately
  • 1 cup (150g) self-raising flour
  • 3/4 cup (180ml) warm water
  • 1 tablespoon olive oil
  • 1 egg yolk


Zucchini fritters with skordalia
  • 1
    Cut zucchini into 1cm (½-inch) diagonal slices. Place zucchini in colander, sprinkle with salt; stand 30 minutes. Rinse under cold water; drain on absorbent paper.
  • 2
    Meanwhile, make skordalia. Briefly dip bread into a bowl of cold water, then gently squeeze out liquid. Blend or process bread and garlic until combined. With motor operating, gradually add oil, juice and enough of the water, in a thin steady stream, until mixture is smooth and thick. Transfer to serving bowl.
  • 3
    Make batter. Sift flour into medium bowl; whisk in combined remaining ingredients until smooth. Stand batter 10 minutes.
  • 4
    Heat oil in large saucepan. Dip zucchini into batter; carefully lower into hot oil. Deep-fry zucchini until browned and crisp; drain on absorbent paper.
  • 5
    Serve zucchini fritters immediately with skordalia.


If batter thickens too much after standing, whisk in a little extra water to give it a coating consistency.

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