Greek style Zucchini fritters

Shredded zucchini mixed with fresh herbs, garlic, feta made into these delicious zucchini fritters. Cook it on low to medium heat for perfectly crispy fritters.

Course Appetizer, Side Dish

Prep Time 15

Cook Time 20

Servings fritters

Calories 89kcal

Author Subhasmita

Ingredients

2 medium Zucchini
⅓ cup cornstarch
100 grams feta
¼ cup dill
¼ cup mint
⅓ cup green onion
1 tsp garlic
1 egg
¼ cup Olive Oil
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Red chilli flakes

Instructions

Clean and grate zucchini using the large hole side of a box grater or use a shredding attachment of a food processor.
Place grated zucchini in a colander and sprinkle salt. Toss it well and rest it for 20-30 minutes. Keep a bowl underneath the colander to collect dripping liquid. After 30 minutes, squeeze all the water by pressing with a spatula. You can also use your hand or muslin cloth to squeeze out the water.
In a large bowl, add zucchini, chopped herbs, green onion, garlic, beaten egg, cornstarch, crumbled feta, pepper, and red chilli flakes. Mix well.
Heat a non-stick skillet. Add 2-3 tablespoons of oil.
Once the skillet is medium-hot, reduce heat to medium. Using a large ice cream scoop take out the mixture, place it on the hot skillet, and slightly flatten it to a round ( doesn't have to be perfectly shaped). Cook 3-4 fritters at a time without overcrowding the pan.
Cook undisturbed for 3-4 minutes until the batter is set around the edges and the bottom is golden brown in colour. Flip and cook again for 3 minutes.
Serve it warm with yogurt dip or Tzatziki dip, lemon wedges.

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