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Zucchini Fritters Recipe

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This recipe for Zucchini Fritters, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Smith
Added: Monday, May 1, 2006


2 c. coarsely shredded zucchini (about 2 medium)
1/2 c. coarsely shredded carrots
1/3 c. grated white onion
2 tsp. minced garlic
1/3 c. crumbled feta cheese, or to taste
1 tsp. dried Greek or oregano (may substitute regular)
1/4 tsp. coarsely ground black pepper
1/8 tsp. sea salt, or to taste
2 large eggs, lightly beaten
1/3 c. plain bread crumbs or matzo meal
Olive oil spray
Yogurt-tahini sauce (optional)

Stir zucchini, carrots, onion and garlic together with feta cheese, oregano, salt and pepper until well combined. Stir in eggs and let sit, refrigerated, for 10 to 15 minutes. If pools of liquid form in the bowl, strain the zucchini mixture through a fine-mesh sieve. Return to the bowl and stir in enough of the bread crumbs so the mixture can be easily mounded in a tablespoon. It should be thick enough to scoop, but still soft.
Lightly spray the bottom of a nonstick skillet with olive oil and heat until water drops dance and sizzle when sprinkled. Add batter by rounded tablespoons and flatten slightly. Cook until lightly browned on both sides, spraying the pan with additional oil as needed. Take care when turning the fritters, as they are quite delicate. Repeat with remaining batter. Serve hot with yogurt-tahini sauce.




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