RCI-SN.002.0168.001
Greek-style Zucchini Fritters
Greek-style Zucchini Fritters from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- zucchini (grated2 cupsand squeezed to drain)
- handful fresh herbs (such as parsley1 unitdill, mint; chopped)
- 1 unit
- ¼ cup
- ½ cup
- 1 unit
- 1 unit
- 2 tablespoons
Method
1
Grate the zucchini and place it in a clean kitchen towel or cheesecloth, then squeeze firmly to remove as much moisture as possible.
2
Chop the fresh herbs (parsley, dill, and mint) and the green onion finely, then set aside.
3
Combine the squeezed zucchini, chopped herbs, green onion, and crumbled feta in a large bowl.
4
In a separate small bowl, whisk together the egg, then add it to the zucchini mixture.
2 minutes
5
Sprinkle the flour over the mixture and stir until fully combined, then season with salt and pepper to taste.
6
Heat the oil in a large skillet over medium-high heat until shimmering.
2 minutes
7
Using two spoons or your hands, form the mixture into small patties about 2-3 inches in diameter and carefully place them in the hot oil.
1 minutes
8
Fry the fritters for 3-4 minutes until golden brown on the bottom, then flip and cook the other side for another 3-4 minutes until golden and crispy.
7 minutes
9
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil, then serve warm.