Middle-East
SERVES TWENTY 2-INCH FRITTERS
INGREDIENTS
Fritters
1 pound zucchini (or any
summer squash)
½ teaspoon kosher salt
1 large egg
1 tablespoon olive oil
⅓ cup feta cheese, crumbled
⅓ cup flour
2 tablespoons bread crumbs
3 green onions, minced
1 small clove garlic, minced
2 tablespoons parsley, minced
1 tablespoon fresh mint, minced
¼ teaspoon black pepper
water (if needed)
Garlic Yogurt Sauce
2 teaspoons lemon juice
1/2 cup yogurt
1 teaspoon olive oil
1 small clove garlic, minced
1/4 teaspoon kosher salt
Garnish
Minced parsley
DIRECTIONS
Shred the zucchini using the large holes of a box grater. Toss with salt.
Wring out excess water from shredded zucchini using a towel. (You may need to do this several times.)
Mix the egg, feta cheese, flour, bread crumbs, green onions, garlic, parsley, mint, olive oil, and black pepper together in a bowl.
Fold in the dried zucchini. Add water if too thick.
In a large oiled skillet, ladle out ⅛ cup batter. Press flat with spatula. Fry until golden on each side, about 3-4 minutes. Add more oil to skillet as needed.
Mix Garlic Yogurt Sauce ingredients together.
Garnish fritters with Garlic Yogurt Sauce and minced parsley. Serve. Enjoy!
