This is another recipe from Chef Georgia Georgakopoulou at the Hotel Melenos Lindos in Rhodes. These are seriously good little fritters, especially just out of the hot oil and dipped in tzatziki. Serve them as part of a meze plate.
Zucchini Fritters
Author: Lisa Cassell-Arms
Cuisine: Vegetarian
Ingredients
- 1 large zucchini, grated
- 1 egg
- 1 cup self raising flour (or substitute 1 cup all purpose flour with 1 teaspoon baking powder and pinch teaspoon salt whisked in)
- ½ cup fresh dill, chopped
- ½ cup fresh parlsey, chopped
- ½ tablespoon fresh mint, chopped
- 2 tablespoons parmesean cheese
- ½ cup milk
- 1 cup feta, cut into small dice
- Salt and pepper to taste
- ¼ cup neutral oil (such a Grapeseed oil) for cooking
Instructions
- Except for the cooking oil, mix all ingredients in a large bowl. Heat the cooking oil in a large frying pan over medium low. Using two spoons, shape the zuccnini mixture into small, elongated fritters and fry until golden, turning carefully so that all sides brown evenly. Remove fritters to a paper towel-lined plate to drain. Serve warm or at room temperature with tzatziki.
- Makes about 8-10 fritters
