Squash Fritters
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
20 fritters
- Serves:
- 10
ingredients
- 1 teaspoon sea salt
- 3 cups zucchini
- 1 medium yellow onion, grated
- 1 tablespoon fresh dill
- 1 tablespoon parsley
- 1 tablespoon mint
- 3 eggs, lightly beaten
- 1⁄2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounces crumbled feta, dry
- 1⁄2 cup flour
- 1⁄4 cup canola oil (for frying)
- 6 ounces plain thick yogurt (Greek style is best)
- 1 lemon, juice and zest of
directions
- Salt zucchini and onion lightly and set in a colander over a bowl.
- Squeeze out excess liquid. Mix with dill, parsley, mint, eggs, paprika, salt, pepper and feta in a bowl. Gradually add flour. Mixture should be like a thick batter.
- Heat 2 to 3 tablespoons oil in a frying pan to medium high. Drop a teaspoon or tablespoon of the mixture into the hot pan. (Space them out so you can flip them and cook in batches according to the size of the pan.).
- Turn when browned on one side (about 2 minutes) and cook on the other side until lightly browned and slightly firm. (Be careful not to burn the fritters.) Carefully lift with a spatula and set onto paper towels to absorb the excess oil. As you cook more fritters, add more oil.
- Mix yogurt with dill and lemon and a little salt, if you wish. Serve on trays with dollop of yogurt and dill garnish, or on small plates.
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