These crispy zucchini fritters are a great way to use up your summer zucchini and they also make a delightful starter or side dish.
Ingredients:
- 1 pound zucchini (about 2 medium), trimmed
- 1 teaspoon salt
- 2 large eggs
- 2 scallions, minced
- 2 tablespoons minced fresh dill
- ½ cup crumbled feta cheese
- 1 medium garlic clove, minced or pressed through a garlic press
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour (or cornstarch)
- ½ teaspoon baking powder
- 3 tablespoons olive oil, plus more if necessary
- Lemon wedges, for serving
Instructions:
Step:No:01
Use a box grater with big holes or a food processor with a shredding disk to shred the zucchini. Place the zucchini in a sieve with fine mesh and place it over a basin. After tossing the zucchini with salt, set it aside for ten minutes. Using your hands, squeeze out all the extra juice from the zucchini and set it aside.
Step:No:02
Beat the eggs together in a big bowl. Add the feta, garlic, black pepper, scallions, dill, and dried zucchini. After adding the flour (or corn starch) and baking powder, whisk the mixture until it is well combined.Step:No:03
In a large, nonstick skillet, heat 3 tablespoons of olive oil over medium heat. Drop two-tablespoon-sized amounts into the pan, and then carefully press the batter into two-inch-wide fritters using the back of a spoon. Fry for 2 to 3 minutes on each side, or until golden brown on both sides. Slide the fritters onto a plate lined with paper towels. Repeat with the remaining batter, adding a little more oil to the pan if needed. Serve hot or cold, accompanied by wedges of lemon.
Step:No:04
freezer-friendly Instructions: You can freeze the cooked fritters for up to three months. Place them back in the oven on a cookie sheet and reheat it to 200°F.
more details for recipes: https://www.onceuponachef.com/recipes/zucchini-fritters-with-feta-and-dill.html
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