Zucchini and Feta Fritters with Herbed Greek Yogurt

Selfishly stolen from "Diana Takes a Bite" who adapted it from "Simply Recipes".

Zucchini and Feta Fritters with Herbed Greek Yogurt
Yield: 6 large fritters

  • - 1 lb of zucchini (about 2 medium sized), coarsely grated
  • Sea salt
  • Ground black pepper
  • 1 large egg
  • 2 tablespoons finely chopped chives
  • 2 tablespoons feta cheese
  • 1/3 cup all-purpose flour

Salt the grated zucchini with 1 teaspoon of salt. Place zucchini in a colander over the sink to let drain for 10-15 minutes. Squeeze any additional liquid out (patties will stay together better with less moisture), and then dump into a large bowl.

Whisk in the egg then add the flour, chives, feta, and ¼ teaspoon ground pepper. Mix to combine well. Form into 6 patties – batter will be loose, but they will stay together once cooked.

Heat a large non-stick skillet over medium heat. Add a splash of olive oil to lightly coat the pan then add the patties. Cook them, turning once, until browned (4-6 minutes on each side).

Serve with herbed Greek yogurt (recipe below). They can be eaten as an appetizer or an accompaniment to smoked salmon.

Herbed Greek Yogurt

  • ¼ cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh dill, minced
  • 2 teaspoons fresh parsley, minced
  • 2 teaspoons chives, minced
  • 1 large (or 2 small) garlic clove, roasted
  • Salt to taste

Preheat oven to 350. Roast garlic in oven safe dish until tender – approximately 25-30 minutes (Place the garlic on an oven-safe saucer, sprinkle it with olive oil, one teaspoon of water and a little kosher salt, then cover it with an oven-safe bowl).

Mash roasted garlic with salt in small bowl. Add the rest of the ingredients. Whisk together with a fork, adding additional liquid (water) as needed. Chill until ready to serve.

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