Greek-Style Zucchini Fritters
Greek-Style Zucchini Fritters
12 fritters (4 servings)
Ingredients
- 5 grated zucchinis (2 to 3 cups / 500 to 750 ml)
- 1 tsp (5 ml) salt
- 5 tbsp (75 ml) coconut flour or lupin flour
- 1 tsp (5 ml) baking powder
- 1/4 cup (60 ml) finely chopped fresh mint
- 1/4 cup (60 ml) finely chopped green onions
- 3 lightly beaten eggs
- 1/2 cup (125 ml) crumbled feta cheese
- 1/4 cup (60 ml) grated Parmesan
- Salt and pepper to taste
- A generous drizzle of high-quality extra virgin olive oil
Preparation
- Place a colander in a large bowl. Add the grated zucchini and sprinkle with salt. Toss and let sit for 30 minutes to draw out moisture.
- Transfer the zucchini to a clean kitchen towel and wring out as much liquid as possible. Place in a clean bowl.
- In a small bowl, combine flour and baking powder.
- Add the dry ingredients to the zucchini. Mix in the mint, green onions, eggs, feta, and Parmesan. Season with salt and pepper (taste test if needed — feta may already make it salty). If too wet, add a bit more flour.
- Test the seasoning: cook a small portion in an oiled pan and taste. Adjust as needed.
- Heat olive oil in a skillet over medium-high heat. Scoop the batter with an ice cream scoop and drop into the pan. Flatten with a spatula or the bottom of a glass. Cook 3–4 minutes per side until golden.
- Transfer fritters to paper towels. Repeat with the remaining mixture to make 12 fritters.
- Serve with tzatziki or Greek-style eggplant dip.
