I actually published this recipe last year. I had tried it at a friend’s place and then scoured the internet for this recipe. I made it again this evening, substituting the feta with goat cheese. Loved it again! It’s a great way to get your vegetables in!
A couple of notes:
- The first time I made it, I skipped the dill. Don’t do that. The dill is great in it.
- Make sure your cheese is strained. Wet cheese can make it runny. Also, don’t try adding extra cheese. The idea of more cheese sounds great, but it really changes the texture.
- 1 lb zucchini
- 1/2 cup chopped green onion (spring)
- 1 small yellow onion, grated
- 1/2 cup fresh dill, chopped
- 4 tablespoons fresh flat-leaf parsley, chopped
- 1/2 cup kasseri cheese, grated or 1/2 cup feta cheese, crumbled
- 4 eggs, slightly beaten
- 1 cup all-purpose flour
- fresh ground pepper
- olive oil, for frying
- Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
- Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
- In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.