I am so excited to be a part of the #FallForGreek blog tour this month. If you recall, I shared a recipe for Baked Cod with Lemon Garlic Parsley Sauce back in July. This month, am going to share a great recipe for Zucchini Fritters.
The first time I made these wonderful fritters was in the summer time. We had some company over and I wanted to treat them to a special appetizer. These Fritters filled the bill! They are so full of flavor. I really love the pop of feta cheese that you get in every bite.
The second time I made them, the became a side dish to a light meal of fish. I thought they worked perfectly then also.
Ready for the recipe? I know you will want to make some for your family too. This holiday season is a great time for these Zucchini Fritters!
- 3 pounds medium zucchini, washed and stemmed
- 1 teaspoon sea salt, divided
- 1/2 cup plus 1 Tablespoon all-purpose flour
- 2 large eggs
- 1/4 cup freshly chopped fresh mint
- 1/2 teaspoon freshly ground black pepper
- 6 to 8 ounces brine-packed Greek Feta (about 1 1/2 cups) crumbled small
- 2 Tablespoons finely grated Kefalotiri or Parmesan cheese (optional)
- Olive or vegetable oil for frying
- 1 recipe Tzatziki (optional)
- Preheat oven to 250 degrees
- Cut the zucchini in half down the center into half cylinders. With a small teaspoon or a grapefruit spoon, hollow out the zucchini skins by scooping out all of the pulp, leaving about 1/8 inch of zucchini intact next to the skin. Leave the bottoms intact so that you are left with a "zucchini cup" that can be stuffed later. Take care not to crack or puncture the skins.
- Transfer the pulp to the bowl of a food processor or high-performance blender and pulse a few times to chop finely. Place the finely chopped zucchini pulp into a colander and toss with 1/2 teaspoon salt. Cover the zucchini with a plate and put a weight on top (such a a large can of tomatoes), Drain for 10 minutes, briefly rinse, then squeeze as much moisture as possible from the pulp with impeccably clean hands.
- Whisk the flour, eggs, mint, remaining 1/2 teaspoon of slat, and pepper in a large mixing bowl until smooth, Gently fold the drained zucchini pulp into the flour mixture along with the feta and kefalotiri or Parmesan cheese. Stir until the mixture resembles a thick batter.
- In an deep skillet or dutch oven set over medium heat, heat about 1/2 inch of the oil until it shimmers. Working in batches, if necessary to prevent overcrowding, scoop out heaping Tablespoons of the batter and careful drop into the oil. The fritters will naturally flatten out. Cook for 3 to 5 minutes per side, until golden brown, flipping them over carefully, just as you would a pancake. Remove the fritters from the oil and drain on a large, oven-safe plate lined with paper towels. Keep fritters warm in the preheated oven as you continue to fry the remaining fritters in batches.
I have made many recipe from It’s All Greek To Me by Debbie Matenopoulos and would highly suggest it for yourself or as a gift this holiday season.
Since the holidays are close and we are all looking for that perfect gift, I am going to offer a giveaway of Debbie’s Book. I will be honest, if you are thinking of giving it as a gift, you may change your mind and keep it for yourself!
Latest posts by Cynthia (see all)
- Cinnamon Honey Sweet Potato Chips, a clean eating recipe - January 13, 2017
- This Is How We Roll Thursday #98 - January 12, 2017
- Cauliflower Buffalo Bites, a vegan version of buffalo wings - January 10, 2017