Sometimes I go the farmer’s market with my shopping list in hand with my heart set on what to get, and sometimes an opportunity presents itself. I’m friends with my veggie guys & gals, and they know I’m always cooking. For a variety of reasons sometimes they have surplus of a certain ingredient on any given day and they always loop me in when there is a good deal on quality ingredients to make something special with like tomatoes, fruit for jam or today zucchini….I immediately thought to make these fritters…hope you like them
Zucchini, Feta, Mint & Dill Fritters
Makes about 25 to 28 Fritters
Ingredients:
1kg of zucchini
1 TB chopped mint
1 TB chopped Dill
2 scallions, sliced
Zest of 1 lemon
2 eggs
½ a cup AP flour
½ a cup rice flour
½ ts baking powder
Salt & pepper to taste
Oil for frying
Greek yogurt, optional
Method:
Shred the zucchini, season lightly with a pinch or two of salt and set the shredded zucchini over a sieve for at least an hour to slowly let the water come out of the zucchini. Squeeze as much water out as possible, even using a paper towel to squeeze even more before adding the rest of the ingredients.
Once all the water has been squeezed out of the zucchini, place the shredded zucchini into a bowl. Add teh chopped herbs, scallions, lemon zest, eggs, flours, baking powder, season with salt & pepper to taste then mix until just combined. It may look slightly crumbly but they will fry nicely.
Heat your pan with a light covering of oil. Spoon some of the fritter mixture into the pan, and lightly press down with the back of the fork to flatten. I like to use a mini ice cream scoop to spoon out the fritters into the pan. Fry a few minutes on each side until golden.
I love them best with a dollop of Greek yogurt. These are great as part of an aperitivo spread, part of your mezze or even as a side with eggs for breakfast.
Dining and Cooking