Greek Zucchini Fritters
Ingredients
- 800 gZucchini (grated)
- 1 pcOnion (finely chopped)
- 1 pcGarlic (minced)
- 2 pcEgg (beaten)
- 100 gWheat flour
- 2 tbspMint fresh (chopped)
- 2 tbspFlat-leaf parsley (chopped)
- 1 tbspDill (chopped)
- 50 mlExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 150 gFeta cheese (crumbled)
Method
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.
- 1
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
Finely mince the onion, garlic, mint, parsley, and dill. The herbs must be fresh so the essential oils flavor the batter during frying.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to keep the crunch. Otherwise, reheat for 5 minutes in a hot oven (180°C) on a rack.
