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