Ingredients: |
Ingredients: 2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt to taste
2 eggs
1/2 cup chopped mixed fresh herbs, such as chives, fennel, dill, mint, or parsley
1 tablespoon ground cumin
1 cup fresh or dry bread crumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour, as needed, and for dredging
Olive oil for frying
|
Directions: |
Directions:1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini and squeeze out all of the moisture.
2. In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste, and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs, or a few teaspoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
3. Heat 1 inch of olive oil in a large frying pan, until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture and form patties. Lightly dredge in flour.
4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a slotted spoon or tongs. Remove from the oil and drain briefly on a rack. Serve with plain Greek yogurt or tzatziki (Greek yogurt, garlic and cucumber sauce).
Advanced Preparation: The mixture can be assembled up to a day before you make and fry the fitters.
VARIATION:
I like finely diced scallions in my zucchini fritters. |
This recipe for Greek Zucchini Fritters is from