Ingredients
Check off ingredients as you go
- 3 large zucchini (courgettes), about 500 g (1.1 lb) grated flesh
- 150 g (5 oz) feta
- 2 scallions, finely chopped
- 1 large egg
- 1 Tbsp olive oil
- 4-5 sprigs dill
- About 12 mint leaves
- 1 handful parsley (optional)
- 150 g (1¼ cups) sifted all-purpose flour (plain flour), or half flour and half breadcrumbs
- 1/2 tsp baking powder (optional)
- Salt and pepper
- Neutral oil, for frying
Wash the zucchini and trim the ends. Grate them on the coarse side of a box grater. Salt them and let them drain, then squeeze out the excess liquid.
Put them in a bowl, crumble the feta into pieces and add the tablespoon of olive oil, the egg, the finely chopped herbs and the scallions. Season with pepper and add the flour (and/or breadcrumbs) and the baking powder. The batter should stay fairly sticky (you’ll drop it into the pan with a large spoon).
Heat some oil in a skillet, and once it’s hot (180°C / 350°F), scoop up a tablespoon of batter and drop it in. Turn the fritters regularly so they brown nicely on all sides.
Serve with 200 g (¾ cup) Greek yogurt, stirred with a little olive oil, 1 Tbsp honey, the juice of 1 lime, a little chopped dill or mint and a pinch of cumin. Salt to taste. You can also reheat them for 8-9 minutes in a hot oven to crisp them back up.
Variations
You can leave out the egg.
Add a pinch of cumin and some lime zest to the zucchini.