Herbed Zucchini And Feta Fritters

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*Herbed Zucchini And Feta Fritters*

 

*1 1/2 cups plain yogurt*

*1 large garlic clove, crushed*

*Salt to taste*

*1 pound zucchini, 2 large*

*4 ounces feta, grated*

*1/3 cup minced dill*

*1/3 cup minced parsley*

*1/4 cup thinly sliced mint leaves*

*2/3 cup flour*

*3/4 teaspoon baking powder*

*2 large eggs, beaten*

*Mild olive oil for frying*

 

*Place yogurt in a small sieve lined with cheesecloth and set over a bowl.

Drain in the refrigerator for 2 hours or overnight.*

*Place drained yogurt in a bowl, stir in garlic and salt to taste and let

mixture stand at room temperature while preparing fritters.*

*Shred zucchini in a food processor using a 3/8-inch hole. Place shredded

zucchini in a fine sieve and press hard against the sieve to extract as much

liquid as possible. In a large bowl, mix zucchini, feta, dill, parsley and

mint and stir until well combined.*

*Sift flour and baking powder into bowl. Add half of mixture to the eggs and

stir to form a smooth paste. Stir paste into zucchini and combine

thoroughly. Sprinkle in the rest of the flour mixture and stir in well. Let

stand for about 10 minutes. Stir again.*

*Line a cookie sheet with paper towels. In a 12-inch skillet, heat 1 inch of

oil to 375 degrees, or until a drop of batter sizzles on contact. Drop 3

(1-tablespoon) portions of batter into oil without overcrowding and flatten

lightly with the back of a spoon. Fry until deep golden and crusty, about 1

1/2 minutes per side.*

*With a slotted spoon, transfer fritters to the paper towels to drain and

continue to fry remaining fritters. Serve hot or warm, with the yogurt dip.

*

*Makes 36 fritters.*

*Calories 50, Fat 4 g, Carbs 3 g, Sodium 52 mg, Fiber 0 g.*