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
Scale
- 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.
