Greek Zucchini Fritters

By RawSpiceBar Team

 

Greek Zucchini Fritters

These zucchini fritters are a classic Greek mezze, like a Greek version of latkes.

How Our Recipes Kits Work

We provide spices:

  • Ground Cumin - Organic & Roasted - India

Your shopping list:

2
pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
 
Salt
 
2
eggs
 
1/2
cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
 
1
15 ounce can diced tomatoes, undrained
 
1
tablespoons RawSpiceBar's Ground Cumin
 
1
cup fresh or dry breadcrumbs, more as necessary
 
Freshly ground pepper
 
1
cup crumbled feta
 
All-purpose flour as needed and for dredging
 
Olive oil for frying
 

DIRECTIONS

  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

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