I love these little bad boys because they are quick, healthy, and a great way to use up all the summer zucchini. Oh, and, I’m also a fan of anything that “forces” me to make tzatziki. We aren’t really appetizer people (when it’s just the four of us eating, that is) so when we have these we normally make it an ALL small plates/appetizer night with these, small souvlaki, pitas, Greek village salad, etc.
PS: I am the queen as posting things with questionable timing. Every other blogger right now is like, “AMERICA!” and here I am with Greek food. Sort of like how I posted Hawaiian food on St. Patrick’s Day.
1-1.25 lbs. zucchini
2 large green onions, thinly sliced
3 oz. feta
3 Tbsp. chopped dill
1 clove garlic
1 egg, lightly beaten
salt and pepper
1/2 cup flour
Olive oil for pan-frying
tzatziki for serving
Grate the zucchini using the grating disc of your food processor or a cheese grater. Place the zucchini on a clean kitchen towel (or several paper towels) and wring out all the excess water into the sink. You will get a LOT. Do your best to get as much out as possible.
Lightly mix together the wrung out zucchini, onions, feta, dill, garlic, egg, and salt and pepper and flour (add a little at a time, you may not need it all – or you may need a little more than 1/2 cup). Form the mixture into balls or patties.
Place enough olive oil in a pan to coat the bottom (I like using cast iron or nonstick). Once hot, add the fritters in batches and pan-fry until golden brown, about 5-7 minutes total, flipping halfway through.
Serve with tzatziki.
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