Zucchini fritters
Zucchini fritters full of herb and feta!
Servings: 14 pieces
Equipment
- Box grater or other cheese grater
- Colander
- Cheesecloth
- Frying pan
- Baking sheet
Ingredients
- 3 cups shredded zucchini, unpeeled
- 1 teaspoon salt
- 1 egg
- 1/3 cup flour
- 1/4 cup crumbled Greek feta
- 2 tbsp chopped fresh mint
- 2 tbsp chopped flat leaf parsley
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh basil
- 1/4 teaspoon ground black pepper
- 1 tbsp vegetable oil, for frying
- 1 tbsp olive oil, for frying
Instructions
- Place your shredded zucchini in a colander and sprinkle the salt over it, tossing well to evenly distribute the salt. Allow the zucchini to drain for at least 30 minutes, and longer if possible.
- After it has drained, place your zucchini in a cheesecloth or clean kitchen towel and squeeze out all excess water. Alternatively, you can squeeze the water out using your hands, but it is much more difficult to remove all the water this way.
- Preheat your oven to 350 degrees Farenheit.
- In a large bowl, stir together all of the ingredients, except the vegetable and olive oils meant for frying.
- When the zucchini fritter mixture is well combined, place the cooking oils into a frying pan set over medium high heat.
- When the oil is hot, use a tablespoon to drop the zucchini fritter mixture into the pan, being careful not to over crowd the pan. Cook for 3 – 4 minutes, until golden brown and then carefully flip each fritter over and cook for another 3 – 4 minutes. Transfer the fritters to a parchment lined baking sheet. When your baking sheet is filled, bake in the middle rack of your oven for 25 – 30 minutes.
- Alternatively, you can choose not to fry your zucchini fritters at all. Simply place them on a parchment lined baking sheet and bake in the middle rack of your oven for about 40 – 45 minutes. You can flip them over midway through the cooking time, although this is not necessary.
- Remove from oven and allow to cool slightly.
- Enjoy!