Ingredients

The following ingredients have 24 Servings
  • 4 cups shredded zucchini (about 3 medium zucchini)
  • 1/2 – 1 tsp coarse salt
  • 4 oz feta cheese (crumbled (about 1/4 cup))
  • 4 – 6 green onions (minced)
  • 1/2 cup chopped fresh dill
  • 2 cloves garlic (minced)
  • 2 eggs
  • 1/2 cup sorghum flour (I have also used oat flour)
  • 1 tbsp corn starch
  • 1/2 tsp baking powder

Instruction

  • Preheat your oven to 200 degrees.
  • In a colander, placed in your sink, combine the zucchini and the salt. Toss well, and set it aside for about 15 minutes to let it sweat.
  • After this time, squeeze as much moisture out of the zucchini as possible using your hands.
  • Then spread the zucchini out onto a clean tea towel, and squeeze again. The zucchini should be as dry as possible so your fritters aren’t mushy.
  • In a bowl combine the feta cheese, onions, dill and garlic.
  • Add the zucchini and the eggs, and mix well.
  • Add the flour, corn starch and baking powder and mix well again.
  • Option 1: You can cook these with oil in a large skillet, over medium-high heat. Just heat up about 1/4 cup vegetable oil in the skillet. Then drop about 1 heaping tbsp of the batter into the oil. Cook, turning once, until they are golden brown, about 5 minutes. Drain on paper towel. Place the cooked fritters in your oven to keep them warm until they are ready to serve.
  • Option 2: You can cook these without oil, on a pancake griddle. Ours doesn’t need oiling, but you may want to give yours a light rub with oil. Drop a heaping tbsp of the batter, and cook them as you would pancakes: turning once, until they are golden brown. Place the cooked fritters in your oven to keep them warm until they are ready to serve.