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Herbed zucchini and feta fritters

Time 1 hour 30 minutes
Yields Makes 36 fritters
Herbed zucchini and feta fritters
1

Place yogurt in a small sieve lined with cheesecloth and set over a bowl. Drain in the refrigerator for 2 hours or overnight.

2

Place drained yogurt in a bowl, stir in garlic and salt to taste and let mixture stand at room temperature while preparing fritters.

3

Place shredded zucchini in a fine sieve and press hard against the sieve to extract as much liquid as possible. In a large bowl, mix zucchini, feta, dill, parsley and mint and stir until well combined.

4

Sift flour and baking powder into bowl. Add half of mixture to the eggs and stir to form a smooth paste. Stir paste into zucchini and combine thoroughly. Sprinkle in the rest of the flour mixture and stir in well. Let stand for about 10 minutes. Stir again.

5

Line a cookie sheet with paper towels. In a 12-inch skillet, heat 1 inch of oil to 375 degrees, or until a drop of batter sizzles on contact. Drop 3 (1-tablespoon) portions of batter into oil without overcrowding and flatten lightly with the back of a spoon. Fry until deep golden and crusty, about 1 1/2 minutes per side. With a slotted spoon, transfer fritters to the paper towels to drain and continue to fry remaining fritters. Serve hot or warm, with the yogurt dip.


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