Zucchini Fritters with Mint, Dill and Feta Cheese

Zucchini Fritters with Mint, Dill and Feta Cheese

servings
4

Ingredients



















Cooking Instructions

For Fritters:


1

Wash zucchini. With skins on, grate them with the coarse side of a grater. Put the grated zucchini in a colander and sprinkle liberally with salt, tossing lightly to spread the salt. Let sit and drain for at least 30 minutes while you prepare the other ingredients.


2

Remove zucchini by handful, squeezing to remove as much liquid as you can. Put in bowl with herbs, feta and green onions. Mix with fork. Add the lightly beaten egg and stir. Add flour and bread crumbs. The mixture should be wet but not watery. Mix in a healthy dose of salt, about 2-3 large pinches. I prefer coarse sea salt.


3

Heat olive oil in a pan about 1/8 inch deep covering the entire pan. When oil is hot enough, a drop of water will sizzle. When hot, scoop out a large spoonful (about 1/4 cup) of the zucchini mixture and place gently in the pan. Let it cook about 3-4 minutes or until brown and then flip them. Cook another 3-4 minutes until brown. Carefully remove fritters and place on paper towel-lined plate to remove some excess oil. Serve fritters hot with sour cream or Tzatziki sauce.


For Tzatziki (Cucumber Yogurt Dip):


1

If using regular yogurt, put yogurt in cheesecloth lined sieve over bowl. Drain several hours or overnight in refrigerator. Greek yogurt is thicker and does not need the draining. Peel, seed and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, salt and pepper to cucumbers. Mix well. Add drained yogurt and blend.


Ingredients



















Cooking Instructions

For Fritters:


1

Wash zucchini. With skins on, grate them with the coarse side of a grater. Put the grated zucchini in a colander and sprinkle liberally with salt, tossing lightly to spread the salt. Let sit and drain for at least 30 minutes while you prepare the other ingredients.


2

Remove zucchini by handful, squeezing to remove as much liquid as you can. Put in bowl with herbs, feta and green onions. Mix with fork. Add the lightly beaten egg and stir. Add flour and bread crumbs. The mixture should be wet but not watery. Mix in a healthy dose of salt, about 2-3 large pinches. I prefer coarse sea salt.


3

Heat olive oil in a pan about 1/8 inch deep covering the entire pan. When oil is hot enough, a drop of water will sizzle. When hot, scoop out a large spoonful (about 1/4 cup) of the zucchini mixture and place gently in the pan. Let it cook about 3-4 minutes or until brown and then flip them. Cook another 3-4 minutes until brown. Carefully remove fritters and place on paper towel-lined plate to remove some excess oil. Serve fritters hot with sour cream or Tzatziki sauce.


For Tzatziki (Cucumber Yogurt Dip):


1

If using regular yogurt, put yogurt in cheesecloth lined sieve over bowl. Drain several hours or overnight in refrigerator. Greek yogurt is thicker and does not need the draining. Peel, seed and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, salt and pepper to cucumbers. Mix well. Add drained yogurt and blend.


Tagged in: Appetizer Feta Hot

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