These were incredible! Pretty easy to pull together and a clear, accurate, and well-written recipe. The zucchini cooked to a silky texture and there was just enough saltiness from the feta and heat from the chili. Plus, my toddler absolutely devoured them as though they were the last food on earth. I appreciated that the batter wasn't wet and sloppy, which meant that not only could the fritters be easily formed into patties, but there wasn't a grease explosion when I dropped them into the oil. All in all, a solid recipe—will definitely be making this one again. —Omeletta
flat leaf parsley, chopped
Freshly ground black pepper, to taste
Olive oil, for frying
In This Recipe
Wash the zucchinis and finely grate. Put into a fine sieve, mix with 1/4 teaspoon salt and leave to drain for 20 minutes.
Meanwhile, peel and finely grate the carrots. Squeeze out any excess moisture with your hands and put into a large bowl.
Wash, trim, and finely chop the scallions. Add to the bowl.
Peel and finely chop the onion and add to the bowl, followed by the chopped dill and parsley.
Finely crumble the feta into the bowl.
After 20 minutes, squeeze out any excess moisture from the zucchinis and add to the bowl. Then add the flour, egg, a bit of pepper, 1/4 teaspoon salt, and the chili flakes, and mix until everything is well incorporated.
Pour enough olive oil into a pan so it covers the entire base. Heat the oil and test if the oil is hot enough by dropping in a tiny bit of batter—if it starts bubbling, you’re good to go. For 4 fritters, drop 4 tablespoons of the zucchini mix into the pan. Flatten them slightly and fry on each side for 2 to 3 minutes. Remove from the pan and drain on a plate lined with kitchen paper. Proceed with the remaining batter.
Just before serving, season the yoghurt with 1/4 teaspoon of salt and black pepper and serve each portion of zucchini fritters with a dollop of yoghurt.