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Zucchini Fritters

 

Zucchini Fritters

They are perfect as an appetizer or part of your Greek mezedes. They are best served warm right after frying. Serve with a lemon wedge and enjoy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Greece
Keyword: eggs, Vegetarian, Zucchini
Servings: 6
Calories: 245kcal

Ingredients

  • 500 g zucchini, grated
  • 2 spring onions, only the green part, thinly sliced
  • 1 bunch of mint, only the leaves, finely chopped
  • 1/3 bunch of dill, finely chopped
  • 1 bunch of basil, finely chopped
  • 2 grated zest of 2 limes
  • 1 tsp levelled ground cumin
  • 2 pinches chili flakes
  • 200 g feta cheese, crumbled
  • 2 eggs
  • 80 g all-purpose flour
  • 2 tbsp olive oil
  • salt
  • pepper
  • fresh coriander, to serve
  • lime wedges, to serve

For dipping sauce

  • 200 g Greek strained yogurt
  • 1 tbsp heaping honey
  • 1 tsp levelled ground cumin
  • freshly ground pepper

Instructions

  • Line a large bowl with a thin kitchen towel.
  • Grate the zucchini on to the towel in the bowl, using the large blades of the grater.
  • Sprinkle with a generous amount of salt to help the zucchini release more moisture.
  • Mix and squeeze the mixture with your hands.
  • Wrap in the towel and squeeze very tightly in your hands to release as much liquid as possible.
  • The less moisture the zucchini mixture has, the crunchier your fritters will become!
  • Transfer from towel to a clean, dry bowl.
  • Finely chop the green part of the spring onions.
  • Finely chop the mint leaves, dill and basil and add them all to the bowl.
  • Add the lime zest, cumin, chili flakes, crumbled feta and 2 eggs.
  • Mix until all of the ingredients are completely combined.
  • Add the flour and mix just to combine. Do not overmix.
  • Place a nonstick pan over medium to high heat.
  • Add 2-3 tablespoons of olive oil.
  • Pick up spoonfuls of the mixture and carefully add them to the hot oil. Do not crowd your pan.
  • Gently press down on the patties to spread them out a little.
  • Fry on both sides until nice and golden, just like pancakes!
  • When ready, transfer to a plate lined with paper towels so they can drain from excess oil.
  • Repeat the same process until all of your mixture has turned in to crunchy fritters.

For the sauce

  • Combine the yogurt, honey, cumin, chili flakes, salt and freshly ground pepper in a bowl and your sauce is ready.
  • Serve the zucchini fritters with the sauce and some lime wedges and don’t forget to sprinkle some finely chopped fresh coriander over everything!

Nutrition

Calories: 245kcal | Carbohydrates: 18g | Protein: 13g | Fat: 13g | Saturated Fat: 6.3g | Sodium: 1.6mg | Fiber: 2.3g | Sugar: 7.5g

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Best Dish Recipes from the Balkans | Zucchini Fritters - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Zucchini Fritters

 

Zucchini Fritters

They are perfect as an appetizer or part of your Greek mezedes. They are best served warm right after frying. Serve with a lemon wedge and enjoy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Greece
Keyword: eggs, Vegetarian, Zucchini
Servings: 6
Calories: 245kcal

Ingredients

  • 500 g zucchini, grated
  • 2 spring onions, only the green part, thinly sliced
  • 1 bunch of mint, only the leaves, finely chopped
  • 1/3 bunch of dill, finely chopped
  • 1 bunch of basil, finely chopped
  • 2 grated zest of 2 limes
  • 1 tsp levelled ground cumin
  • 2 pinches chili flakes
  • 200 g feta cheese, crumbled
  • 2 eggs
  • 80 g all-purpose flour
  • 2 tbsp olive oil
  • salt
  • pepper
  • fresh coriander, to serve
  • lime wedges, to serve

For dipping sauce

  • 200 g Greek strained yogurt
  • 1 tbsp heaping honey
  • 1 tsp levelled ground cumin
  • freshly ground pepper

Instructions

  • Line a large bowl with a thin kitchen towel.
  • Grate the zucchini on to the towel in the bowl, using the large blades of the grater.
  • Sprinkle with a generous amount of salt to help the zucchini release more moisture.
  • Mix and squeeze the mixture with your hands.
  • Wrap in the towel and squeeze very tightly in your hands to release as much liquid as possible.
  • The less moisture the zucchini mixture has, the crunchier your fritters will become!
  • Transfer from towel to a clean, dry bowl.
  • Finely chop the green part of the spring onions.
  • Finely chop the mint leaves, dill and basil and add them all to the bowl.
  • Add the lime zest, cumin, chili flakes, crumbled feta and 2 eggs.
  • Mix until all of the ingredients are completely combined.
  • Add the flour and mix just to combine. Do not overmix.
  • Place a nonstick pan over medium to high heat.
  • Add 2-3 tablespoons of olive oil.
  • Pick up spoonfuls of the mixture and carefully add them to the hot oil. Do not crowd your pan.
  • Gently press down on the patties to spread them out a little.
  • Fry on both sides until nice and golden, just like pancakes!
  • When ready, transfer to a plate lined with paper towels so they can drain from excess oil.
  • Repeat the same process until all of your mixture has turned in to crunchy fritters.

For the sauce

  • Combine the yogurt, honey, cumin, chili flakes, salt and freshly ground pepper in a bowl and your sauce is ready.
  • Serve the zucchini fritters with the sauce and some lime wedges and don’t forget to sprinkle some finely chopped fresh coriander over everything!

Nutrition

Calories: 245kcal | Carbohydrates: 18g | Protein: 13g | Fat: 13g | Saturated Fat: 6.3g | Sodium: 1.6mg | Fiber: 2.3g | Sugar: 7.5g

Written by

Related Post

Zucchini and string bean leaflet
Zucchini and String Bean
  The taste is salty sour with baked cheese, and the vegetables fight sweet and

Leave a Reply