Ingredients

Check off ingredients as you go

• 3 large zucchini (about 500g/1 lb grated flesh)
• 150g (5 oz) feta cheese
• 2 scallions, chopped
• 1 large egg
• 1 tablespoon olive oil
• 4-5 sprigs fresh dill
• about 12 fresh mint leaves
• a handful of parsley (optional)
• 150g (1¼ cups) sifted flour (or half breadcrumbs)
• ½ teaspoon baking powder (optional)
• Salt, pepper
• neutral oil (for frying)

If you change the number of serving, consider adjusting cooking times!

1. Wash the zucchini and trim the ends. Grate them using the coarse grater blade. Salt and let drain, then squeeze out excess liquid.

2. Transfer to a bowl, crumble the feta into pieces, and add the tablespoon of olive oil, egg, finely chopped herbs, and scallions. Season with pepper and add flour (and/or breadcrumbs) and baking powder. The batter should remain relatively sticky (you’ll drop it into the pan with a large spoon).

3. Heat oil in a skillet, and when it’s hot (180°C/350°F), scoop up a tablespoon of batter and drop it in. Turn the fritters regularly so they’re golden brown on all sides.

Serve with 200g (¾ cup) Greek yogurt mixed with a drizzle of olive oil, 1 tablespoon honey, juice of 1 lime, a bit of chopped dill or mint, and a pinch of cumin. Salt to taste. You can also reheat them 8-9 minutes in a hot oven to restore their crispiness.

Variations

• You can omit the egg.

• Add a pinch of cumin and lime zest to the zucchini mixture.