Zucchini, Feta, Mint & Dill Fritters
Zucchini, Feta, Mint & Dill Fritters
Some people tell me food shopping at the market can be very stressful, but it’s quite the opposite for me I absolutely love shopping at the farmer’s market and supermarket. One of the key ways to make it stress free is to make a list beforehand but one thing that living in Italy has taught me is that you may have your heart set on buying a certain ingredient and not only is seasonality important but so are variables outside of your control. Sometimes you may not find a specific ingredient you were so set on, and sometimes you may come home with something you didn’t plan on. My veggie guy had a surplus of zucchini when I went shopping for my pasta class and had already set my menu and discussed it with my clients so I wanted to stick to it this specific instance but he made me an offer I couldnt refuse and said he had a kilogram of zucchini for 2 euros. I said no I’m ok but thanks and what my menu was going to be, and he gave me this look and I said ok fine I’ll take a kilogram of zucchini. I immediately had in mind to make these fritters which I love having as a side with eggs, as a snack, on a mezze plate or most of all simply with a dollop of Greek yogurt.
It’s the perfect way to make something delicious when you have a bunch of zucchini. I’m obsessed with feta, and the combination of mint & dill is just magical. It’s super important to shred the zucchini, season lightly with salt to help draw the water out over a sieve and squeeze as much water out as possible. I like to save time by shredding the zucchini with my food processor instead of the box grater.
Zucchini, Mint, Feta & Dill Fritters
Makes about 25 to 28 Fritters
Ingredients:
1kg of zucchini
1 TB chopped mint
1 TB chopped Dill
2 scallions, sliced
Zest of 1 lemon
2 eggs
½ a cup AP flour
½ a cup rice flour
½ ts baking powder
Salt & pepper to taste
Oil for frying
Greek yogurt, optional
Method:
Shred the zucchini, season lightly with a pinch or two of salt and set the shredded zucchini over a sieve for at least an hour to slowly let the water come out of the zucchini. Squeeze as much water out as possible, even using a paper towel to squeeze even more before adding the rest of the ingredients.
Once all the water has been squeezed out of the zucchini, place the shredded zucchini into a bowl. Add teh chopped herbs, scallions, lemons zest, eggs, flours, baking powder, season with salt & pepper to taste then mix until just combined. It may look slightly crumbly but they will fry nicely.
Heat your pan with a light covering of oil. Spoon some of the fritter mixture into the pan, and lightly press down with the back of the fork to flatten. I like to use a mini ice cream scoop to spoon out the fritters into the pan. Fry a few minutes on each side until golden.
I love them best with a dollop of Greek yogurt. These are great as part of an aperitivo spread, part of your mezze or even as a side with eggs for breakfast.
