Ingredients
Equipment
Method
- Place the grated zucchini in a cheesecloth or linen napkin lined strainer. I recently discovered (and switched) to linen napkins because they're washable and yield the exact same result. Place the strainer over a shallow bowl to catch the dripping liquid. Sprinkle with 1 teaspoon of Kosher salt and mix with your hands to combine. Give it a good wring and let it sit on the counter for at least 30 minutes. I tend to leave it for longer and periodically wring out access liquid.
- Add all the ingredients (except feta) and mix thoroughly to combine. Add a generous pinch of salt and pepper, then gently fold the crumbled feta into the zucchini mixture.
- In a large non-stick frying pan, add 3 tbsp of high smoke point oil over medium heat. When the oil is nice and hot, spoon 1 tbsp of batter mixture into the pan. Its absolutely necessary to cook these in batches so they don't bleed into each-other. Lightly press down on each fritter with the back of your spoon, to slightly flatten them. Cook for about 6 minutes, turning halfway, until golden, and crisp on both sides.
- Transfer to a paper towel lined plate while you cooking the remaining fritters. I normally need to add more oil slightly past the half-way point. Continue with this process until you run out of zucchini mixture.
- Serve with lemon wedges and Tzatziki or Tarator. These are basically the Greek and Albanian versions of the same thing, Tarator being a thinner version (almost soup-like).
Notes
Serve with any of the recipes below: