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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I was stunned that my husband liked these so much..he is not a greens kinda guy. This is a great way to use up some of the summer bounty. I serve this with grilled Greek chicken. Be generous with the fresh herbs. Ingredients:
2 lbs small zucchini, coarsely grated |
salt |
1/2 lb feta cheese (or equal parts feta and kasseri) |
6 green onions, minced |
1/2 cup chopped fresh dill |
1/4 cup chopped fresh mint |
1/4 cup chopped fresh flat-leaf parsley (italian) |
3 eggs, lightly beaten |
1 cup all-purpose flour |
fresh ground pepper |
canola oil (for frying) |
Directions:
1. Place the zucchini in a sieve or colander, salt it lightly and toss to mix.
2. Let stand for 30 minutes to draw out the excess moisture.
3. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl.
4. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste; stir to mix well.
5. In a deep frying pan over medium-high heat, pour in the oil to a depth of 1/8 inch.
6. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan.
7. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side.
8. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain.
9. Keep warm until all the fritters are cooked.
10. Arrange the fritters on a warmed platter and serve hot.
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