Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment.

Ingredients

6 serv.

lb zucchini1 lb
cup chopped green onion (spring)1⁄2 cup
small yellow onion, grated↗1
cup fresh dill, chopped↗1⁄2 cup
tablespoons fresh flat-leaf parsley, chopped↗4 tablespoons
cup kasseri cheese, grated or 1/2 cup feta cheese, crumbled↗1⁄2 cup
eggs, slightly beaten↗4
cup all-purpose flour↗1 cup
fresh ground pepper↗
olive oil, for frying↗

Step-by-step instructions

1
Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
2
Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
3
In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.

Source: food.com

Original recipe ↗

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