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 1 tablespoon 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 about 36 fritters.