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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Try this with pumpkin too. Yummy! Ingredients:
2 lbs zucchini, coarsely grated |
1 large onion, chopped (1 cup) |
2 green onions, sliced thin |
1 tablespoon olive oil |
1/2 cup feta cheese, crumbled |
1 egg |
2 tablespoons minced dill |
1 cup flour |
flour (for dredging) |
oil (for frying) |
Directions:
1. Lightly salt the grated zucchini and put in a colander to drain for 1/2 an hour.
2. Get out as much water as you can by squeezing the zucchini between your hands, before proceeding with recipe.
3. Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
4. In a bowl, combine the zucchini with the onion and add the feta, egg and dill.
5. When this is combined well, add the flour, a little at a time, until you have a very soft dough.
6. Take a tablespoonful of the zucchini dough and drop into a the flour you've put aside for dredging.
7. Gently press down on the dough to give it a pillowey-disk shape.
8. Turn over and dredge other side.
9. Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
10. Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
11. Fry until deep golden-brown on both sides.
12. Remove to paper towels to drain.
13. Repeat, using up remaining fritter dough.
14. Note: Grated pumkin can be used in place of the zucchini.
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