Ingredients
The following ingredients have 16 Servings
- 500 grams zucchinis
- 3/4 teaspoon salt
- 200 grams carrots
- 3 scallions
- 1 small onion
- 3 tablespoons dill, chopped
- 4 tablespoons flat leaf parsley, chopped
- 100 grams feta cheese
- 140 grams flour
- 1 egg
- Freshly ground black pepper, to taste
- 1/4 teaspoon chili flakes
- Olive oil, for frying
- 200 grams Greek yoghurt
Instruction
- Wash the zucchinis and finely grate. Put into a fine sieve, mix with 1/4 teaspoon salt and leave to drain for 20 minutes.
- Meanwhile, peel and finely grate the carrots. Squeeze out any excess moisture with your hands and put into a large bowl.
- Wash, trim, and finely chop the scallions. Add to the bowl.
- Peel and finely chop the onion and add to the bowl, followed by the chopped dill and parsley.
- Finely crumble the feta into the bowl.
- After 20 minutes, squeeze out any excess moisture from the zucchinis and add to the bowl. Then add the flour, egg, a bit of pepper, 1/4 teaspoon salt, and the chili flakes, and mix until everything is well incorporated.
- Pour enough olive oil into a pan so it covers the entire base. Heat the oil and test if the oil is hot enough by dropping in a tiny bit of batter—if it starts bubbling, you’re good to go. For 4 fritters, drop 4 tablespoons of the zucchini mix into the pan. Flatten them slightly and fry on each side for 2 to 3 minutes. Remove from the pan and drain on a plate lined with kitchen paper. Proceed with the remaining batter.
- Just before serving, season the yoghurt with 1/4 teaspoon of salt and black pepper and serve each portion of zucchini fritters with a dollop of yoghurt.
