Who doesn’t enjoy an abundance of zucchini and squash in their garden, or at the local farmer’s market, during the summer? Ikarians can relate. In response, you’ll find this popular recipe in home kitchens and on restaurant menus throughout the island.
Straight out of Diane Kochilas’s oven, warm and savory with the coolness of Greek yogurt or tzatziki by their side, these fritters were addictive. They were baked, not fried, so you can indulge in a few extra without guilt. In fall, try Diane’s version with grated fresh pumpkin for a distinctive and delicious holiday meze.
Baked Zucchini or Squash Fritters with Oregano and Mint
- Yield: Serves 6 people 1x
Description
Straight out of Diane Kochilas’s oven, warm and savory with the coolness of Greek yogurt or tzatziki by their side, these fritters were addictive.
Ingredients
- 2 lb zucchini, trimmed and coarsely grated
- 2 tsp salt
- 2/3 cup crumbled feta
- 2 large eggs, lightly beaten
- 5 scallions, whites and tender greens, finely chopped
- 1/3 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh oregano
- All-purpose flour as needed
- Salt and pepper
- 1 cup flour for dredging
- Olive oil or other oil for frying
Instructions
- Put the grated zucchini in a colander, sprinkle with salt and rub between your palms until wilted, wringing out as much liquid as possible from the vegetable.
- To make the fritters, transfer the zucchini to a mixing bowl and add the feta, eggs, scallions, and herbs. Add flour, a few tablespoons at a time, until the mixture is dense enough for a patty to hold its shape when formed. Put the mixture in the refrigerator, covered, for 1 hour.
- Preheat the oven to 375 degrees. Line a shallow baking pan with parchment paper and bake the patties, in batches if necessary, until golden and crisp, about 15 – 20 minutes, turning once. You do not need to flour them before baking.
Note: The same recipe may be made with grated fresh pumpkin, too. Serve with Greek yogurt.
Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare
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