Courgette Zucchini Feta Fritters Recipes

Steps:

• Grate Courgettes, add a few pinches of salt and allow to drain for approximately 20 minutes.
• Place in a clean towel and squeeze out excess water.
• Mix courgette ball with onion, dill, parsley, eggs and paprika. Season with salt and pepper to taste.
• Work in the cheese and flour, mixture should have the consistency of porridge (oatmeal).
• For each fritter spoon out 1 tbsp of mixture into hot oil and fry until golden.
• Serve with slices of lemon.

Steps:

• Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
• In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
• Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
• When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.