From the Kitchen of Home of Cooks
Time to Prepare: 20 minutes Cook Time: 20 minutes Serving: 6-8 People
2-3 medium zucchini (1 pound)
1 small onion, grated
3-4 scallions, white and green parts, chopped
2 eggs, lightly beaten
1 cup feta cheese, grated
4 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
½ teaspoon salt
½ teaspoon pepper
½ cup flour
1 teaspoon baking powder
4-6 tablespoons vegetable oil, more as needed
Grate zucchini in a large bowl, using the large grading side of a box grader. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain to drain for five minutes. Transfer to a kitchen towel, and squeeze as much moisture as possible. Zucchini will shrink to about half the original.
In a large bowl, combine zucchini, eggs, onion, scallions, feta, dill, mint and pepper. Mix well. Then add flour and baking powder and mix again.
In a frying pan, over medium heat, add two tablespoons vegetable oil and heat until simmering. Place heaping tablespoons of zucchini batter in the pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary. Fritters should be three inches in diameter and about ⅜ inch thick. Fry until golden on one side. Then turn and fry again until golden on the other side, until fritters are quite crisp.
Continue frying the remaining batter, adding more oil to the pan as needed.
Serve warm with Tzatziki sauce.
If you are using dry mint or dill weed reduce the amount by half. If you are gluten free, you can substitute the flour for almond or chickpea flour.
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