Greek Zucchini Fritters

Fritters with a golden, crispy crust hiding a tender, moist center. The scent of fresh mint and dill releases at the first bite, contrasting with the salty feta.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 407
• Protein: 16 g
• Carbs: 29 g
• Fat: 25 g

Ingredients

• 800 g Zucchini ( grated )
• 1 piece Onion ( finely chopped )
• 1 piece Garlic ( minced )
• 2 piece Egg ( beaten )
• 100 g Wheat flour
• 2 tbsp Mint fresh ( chopped )
• 2 tbsp Flat-leaf parsley ( chopped )
• 1 tbsp Dill ( chopped )
• 50 ml Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 150 g Feta cheese ( crumbled )

Instructions

1. Zucchini preparation

   Coarsely grate the zucchinis. Place them in a colander with a large pinch of salt. Let them drain for 15 minutes, then squeeze firmly with your hands to extract all the juice. The flesh must be as dry as possible.

2. Chopping aromatics

   Finely mince the onion, garlic, mint, parsley, and dill. The herbs must be fresh so the essential oils flavor the batter during frying.

3. Making the batter

   In a mixing bowl, combine the squeezed zucchinis, herbs, onion, garlic, and beaten eggs. Crumble the feta inside. Gradually add the flour until you get a consistency that holds together but remains supple.

4. Frying and browning

   Heat olive oil in a pan. Drop small mounds of batter. Flatten slightly with the back of a spoon. When the edges are brown and crispy, flip. The fritter must be well browned on both sides.

Chef's tips

• The secret is in squeezing the zucchinis: the less water, the crispier the fritter.
• Don't overcrowd the pan, otherwise the oil temperature drops and the fritters soak up the fat instead of searing.

Storage

Eat immediately to keep the crunch. Otherwise, reheat for 5 minutes in a hot oven (180°C) on a rack.