These are scrumptious! The feta and dill is such a great addition!
- 4 medium, or 5 small zucchini, ends trimmed
- 1 teaspoon salt
- 3 large eggs
- 1 scallion, diced
- 2 tablespoons minced fresh dill (or 2 teaspoons dried)
- ½ cup crumbled feta cheese
- 2 medium garlic cloves, minced or pressed through a garlic press
- ¼ cup plus 2 tablespoons all-purpose flour (or cornstarch, tapioca starch)
- 3/4 teaspoon baking powder
- 3-4 tablespoons olive oil, plus more if necessary
- Lemon wedges, for serving
Instructions
- Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk.
Transfer the zucchini to a fine mesh strainer and set over a bowl.
Toss the zucchini with the salt and let it sit for 10 minutes.
Wring all of the excess liquid out of the zucchini with a dish towel, nut bag, or your hands, set aside. - Beat eggs lightly in a large bowl.
Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper, if desired.
Sprinkle the flour (or starch) and baking powder over mixture and stir until uniformly incorporated. - Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat.
Drop 2-tablespoon sized portions into the pan
use the back of a spoon to gently press the batter into 2-inch-wide fritters.
Pan-fry until golden brown on both sides, 2-3 minutes per side.
Transfer the fritters to a paper towel-lined plate. - Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
- Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.
This is great with a sauce of yogurt, dill, lemon and a little garlic powder
Adapted from Once Upon a Chef
