You’re basic zucchini fritters with a Greek twist. The crumbled feta and fresh dill turn these lovely fritters into a fluffier and tastier appetizer. Serve them warm and crispy with fresh tzatziki sauce.
Ingredients:
4 small zucchinis or (1 1/2 lb. total)
2 tsp salt, divided
3 eggs
1 tbsp dill, chopped
1/4 tsp black pepper
1 small garlic clove, grated
6 tbsp flour
1/3 cup feta cheese
Instructions:
1 . Shred the zucchini and place it in a colander (with a plate under to catch any excess liquid). Mix the shredded zucchini with 1 tsp salt and let it sit for 15 minutes. Using your hands, squeeze out all the juices.
2 . Place the zucchini, dill, salt, pepper, and eggs in a bowl and stir to combine.
2 . Add the garlic, feta, and flour and mix until incorporated.
3 . Heat olive oil in a skillet over medium high heat and scoop out spoonfuls of the zucchini fritter batter. Cook each side until golden brown. Serve warm with tzatziki sauce.
- 4 small zucchinis or (1½ lb. total)
- 2 tsp salt, divided
- 3 eggs
- 1 tbsp dill, chopped
- ¼ tsp black pepper
- 1 small garlic clove, grated
- 6 tbsp flour
- ⅓ cup feta cheese
- Shred the zucchini and place it in a colander (with a plate under to catch any excess liquid). Mix the shredded zucchini with 1 tsp salt and let it sit for 15 minutes. Using your hands, squeeze out all the juices.
- Place the zucchini, dill, salt, pepper, and eggs in a bowl and stir to combine.
- Add the garlic, feta, and flour and mix until incorporated.
- Heat olive oil in a skillet over medium high heat and scoop out spoonfuls of the zucchini fritter batter. Cook each side until golden brown. Serve warm with tzatziki sauce.
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