Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment.
- 1 lb zucchini
- 1⁄2 cup chopped green onion (spring)
- 1 small yellow onion, grated
- 1⁄2 cup fresh dill, chopped
- 4 tablespoons fresh flat-leaf parsley, chopped
- 1⁄2 cup kasseri cheese, grated or 1⁄2 cup feta cheese, crumbled
- 4 eggs, slightly beaten
- 1 cup all-purpose flour
- fresh ground pepper
- olive oil, for frying
- Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
- Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
- In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.