Directions:
- Pile the shredded zucchini in a colander and sprinkle with 1 tablespoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. Stir in the eggs, flour, dill, parsley, 1/4 cup of the mint and the feta. Stir in 1/2 teaspoon of pepper and refrigerate the fritter batter for about 10 minutes.
- In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper.
- Preheat the oven to 350°. In a medium saucepan, heat 1/2 inch of vegetable oil to 350°. Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fritters to the prepared baking sheet and repeat with the remaining fritter batter. Discard the paper towels and reheat the fritters in the oven for about 3 minutes. Serve the zucchini fritters hot with the cucumber-yogurt sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.3 Kcal (826 kJ) | ||
| Calories from fat | 59.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 10% | |
|---|---|---|---|
| Cholesterol | 112.65mg | 38% | |
| Sodium | 274.57mg | 11% | |
| Potassium | 374.24mg | 8% | |
| Total Carbs | 18.32g | 6% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 14.31g | 29% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 89.9mg | 500% | |
| Calcium | 219.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 99.21 Kcal (415 kJ) | ||
| Calories from fat | 30.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 10% | |
|---|---|---|---|
| Cholesterol | 56.64mg | 38% | |
| Sodium | 138.06mg | 11% | |
| Potassium | 188.19mg | 8% | |
| Total Carbs | 9.21g | 6% | |
| Sugars | 1.54g | 12% | |
| Dietary Fiber | 1.35g | 11% | |
| Protein | 7.2g | 29% | |
| Vitamin C | 7.6mg | 25% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 45.2mg | 500% | |
| Calcium | 110.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Turkish Zucchini Pancakes
Zucchini, trimmed, coarsely grated, Chopped green onions and 10 more.. -
Turkish Zucchini Pancakes
Zucchini, trimmed and coarsely grated and 11 more.. -
Cauliflower Fritters
Head cauliflower (1 3/4 lb), cut into short 1/2-inch-wide... and 14 more.. -
Cauliflower Fritters
Head cauliflower, cut into short florets, Coriander seeds and 13 more.. -
Zucchini Fritters With Chili Lime Mayo
Vegetable oil (for frying ), Grated zucchini, Diced onion and 9 more.. -
Greek Phyllo-Wrapped Chicken
Crumbled feta cheese, Egg yolks, Garlic, minced and 8 more.. -
Greek Phyllo-Wrapped Chicken
Feta cheese, crumbled, Egg yolks, Garlic clove, minced and 8 more.. -
Greek Salad Bites
Feta cheese, crumbled, Sour cream, Fresh parsley, chopped and 6 more.. -
Baked Zucchini Boats
Zucchini, Onion, yellow, chopped, Egg, beaten and 9 more.. -
Zucchini Pancakes (Ina Garten)
Zucchini (about 3/4 lb), Grated red onion and 6 more.. -
Tabuleh Salad
Parsley, Mint, Tomato, Green onion, Cucumber, Bulgur and 4 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
