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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a wonderul way to use squash in the summer time. Use both zucchini and yellow sqaush. Add carrots too if you like. Ingredients:
1 teaspoon sea salt |
3 cups zucchini |
1 medium yellow onion, grated |
1 tablespoon fresh dill |
1 tablespoon parsley |
1 tablespoon mint |
3 eggs, lightly beaten |
1/2 teaspoon paprika |
1 teaspoon salt |
1 teaspoon pepper |
4 ounces crumbled feta, dry |
1/2 cup flour |
1/4 cup canola oil (for frying) |
6 ounces plain thick yogurt (greek style is best) |
1 lemon, juice and zest of |
Directions:
1. Salt zucchini and onion lightly and set in a colander over a bowl.
2. Squeeze out excess liquid. Mix with dill, parsley, mint, eggs, paprika, salt, pepper and feta in a bowl. Gradually add flour. Mixture should be like a thick batter.
3. Heat 2 to 3 tablespoons oil in a frying pan to medium high. Drop a teaspoon or tablespoon of the mixture into the hot pan. (Space them out so you can flip them and cook in batches according to the size of the pan.).
4. Turn when browned on one side (about 2 minutes) and cook on the other side until lightly browned and slightly firm. (Be careful not to burn the fritters.) Carefully lift with a spatula and set onto paper towels to absorb the excess oil. As you cook more fritters, add more oil.
5. Mix yogurt with dill and lemon and a little salt, if you wish. Serve on trays with dollop of yogurt and dill garnish, or on small plates.
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