Greek zucchini fritters
Ingredients
- 500 gZucchini (grated)
- 1 pcOnion (finely chopped)
- 1 pcGarlic (minced)
- 1 tbspDill (chopped)
- 1 tbspMint fresh (chopped)
- 1 tbspFlat-leaf parsley (chopped)
- 2 pcEgg (beaten)
- 100 gWheat flour
- 500 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gFeta cheese (crumbled)
Method
A golden, crunchy crust hiding a melt-in-the-mouth heart of zucchini and fresh herbs. The scent of mint and dill is released as soon as the steaming fritter is opened.
- 1
Grate the zucchini with the skin on. Add a pinch of salt and let drain for 20 minutes. The salt draws out the water, which is the key step to avoid soggy fritters.
- 2
Place the grated zucchini in a clean cloth and squeeze with all your strength. The flesh must be almost dry to the touch to guarantee the final crunch.
- 3
In a mixing bowl, combine the zucchini with the chopped onion and garlic, the minced herbs, and the crumbled feta. Bind everything with the eggs and flour without overworking the batter.
- 4
Form balls using a spoon. Drop them into the hot oil. When the crust is deeply golden and resists under finger pressure, place them on absorbent paper.
Frequently asked questions
How do you get this dish right?
- Squeeze the zucchini as much as possible; moisture is the enemy of crunchiness.
- The oil must be at 180°C; if it is not hot enough, the fritter will soak up the grease.
How long does this dish keep?
Eat immediately to keep the crunch. Can be frozen after frying and reheated in a hot oven.
