Now that the days are warming up, zucchini fritters are the ideal snack/ light lunch idea, always paired with a yogurt dip.
Prep. Time 20′ Cooking Time 5′ Serves 8
Ingredients:
- 4 large zucchinis
- 1 onion, finely chopped
- 1/2 bunch mint, finely chopped
- 1/2 bunch dill, finely chopped
- 1/2 bunch parsley, finely chopped
- 2 beaten eggs
- 200g crumbled feta cheese
- Salt
- Pepper
- 4 tbsp self-rising flour
- Sunflower oil for frying
Instructions:
- Wash the zucchinis thoroughly.
- Grate them using a coarse grater and place them in a colander.
- Sprinkle with salt and let them sweat for 10 minutes.
- Squeeze them well with your hands or wrap them in a towel to remove excess moisture.
- Prepare the mixture by placing the grated zucchinis in a bowl and adding the onion, dill, mint, parsley, beaten eggs, and crumbled feta cheese.
- Season with pepper and salt to taste, making sure not to add too much salt as we’ve already salted the zucchini and added feta cheese.
- Mix everything well with a spoon and gradually add the flour until you have a thin batter that drops off the spoon.
- Heat the oil in a frying pan over medium to high heat, and once it’s hot, add a spoonful of the mixture into the oil.
- Fry for about 2 minutes on each side, ensuring not to overcrowd the pan to maintain the oil temperature.
- Place the zucchini fritters on paper towels to drain any excess oil and serve them warm or cold with yogurt dip.
Enjoy!
Source: Argiro Barbarigou
