Sort ingredients
ccvv
QR Code
Listen
Pdf1 pound zucchini, shredded
Salt and pepper
4 ounces feta cheese, crumbled (1 cup)
2 scallions, minced
2 large eggs, lightly beaten
2 tablespoons minced fresh dill
1 garlic clove, minced
¼ cup all-purpose flour
6 tablespoons extra-virgin olive oil
Adjust oven rack to middle position and heat oven to
200 degrees. Toss zucchini with 1 teaspoon salt and let
drain in fine-mesh strainer for 10 minutes.
Wrap zucchini in clean dish towel, squeeze out excess
liquid, and transfer to large bowl. Stir in feta, scallions,
eggs, dill, garlic, and ¼ teaspoon pepper. Sprinkle flour over mixture and stir to incorporate.
Heat 3 tablespoons oil in 12-inch nonstick skillet over
medium heat until shimmering. Drop 2-tablespoon-size
portions of batter into skillet and use back of spoon to
press batter into 2-inch-wide fritter (you should fit about 6
fritters in skillet at a time). Fry until golden brown, about 3
minutes per side.
Transfer fritters to paper towel—lined baking sheet and
Lemon wedges
keep warm in oven. Wipe skillet clean with paper towels
and repeat with remaining 3 tablespoons oil and remaining
batter. Serve with lemon wedges.