Author Notes
Delicious with tzatziki or marinara as dipping sauces! —HQEpps
Ingredients
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1/8 cup
chopped fresh dill
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1
long zucchini
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2 ounces
feta
-
1
egg well beaten
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1 tablespoon
rice flour
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1 tablespoon
parsley
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sea salt
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1
chopped garlic clove
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onion powder
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1/6 cup
regular flour
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pepper
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olive oil
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lemon juice
Directions
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Wash zucchini, pat dry, then grate the zucchini into thin strips.
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Dump the grated zucchini into a colander, sprinkle a generous amount of sea salt on top, and let sit 20 minutes. Then press with paper towel to get rid of excess water.
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Put the zucchini, garlic, feta, eggs, and pinch of pepper into a bowl, toss with a fork.
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Mix the 2 flours together in a separate bowl, then add that to the zucchini mixture.
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Pour enough oil in a pan to cover the bottom half of the fritter, heat on med-high.
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Drop balls of the zucchini mixture into the hot oil and fry each side for 2-3 minutes.
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