These unbelievable delicious traditional Greek zucchini fritters are made with plenty of herbs and feta and are so easy to make.
Total Time: 25 minutes
1 1/2 pound about 700 grams zucchini washed (not peeled)
3-4 ounces 90-110 grams grams)crumbled feta
1 large onion finely chopped I passed it through the food processor
2 tablespoons chopped fresh parsley*
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
1 tablespoon dry oregano
1 teaspoon salt
1/2 cup bread crumbs
1/2 cup flour + more for coating
1/2 teaspoon baking powder
Olive oil for frying
Grate the zucchini, place in a colander and lightly salt. Let it sit for 10 minutes. After 10 minutes have passed, squeeze (with your hands) as much water you can out of the zucchini.
In a large bowl mix the zucchini, feta , onion, parsley, mint, dill, oregano and 2 lightly beaten eggs.
Sprinkle over the bread crumbs and mix.
Mix the flour and baking powder in a small bowl and sprinkle about half the amount over the zucchini mixture and mix. Keep adding until you have a thickish batter, you don’t want it to be watery.
Take a medium sized pan and add enough olive oil so it is about 1/3 of an inch high. Heat the oil at medium-high heat. Scoop 1 tablespoon of dough and dip it in flour (it does not need to be completely coated) and place that in the pan. Do this for as many fritters you can fit in the pan. Flatten with a spatula (not too much though, these are not meant to be thin like pancakes). Fry about 2 minutes, then flip and fry for 1-2 minutes more.
Place on paper towels to absorb any oil and serve with a bit of lemon and Greek yogurt or tzatziki.
* If you do not have fresh herbs you can use 1/2 the amount of dry herbs.