Greek zucchini fritters
Last weekend I made a tzatziki (yogurt) dip and it really needed an accompaniment. So I turned to my mums recipe of zucchini fritters. These with a glass of wine and the dip. Nostimo!
For two years now I have been cooking( experimenting) traditional Greek dishes once a month, I cook recipes of my mum or dishes from my all time favorite Greek cookbook Vefas Kitchen. Vefa is to me the Greek Maggie Beer.
I've cooked some fab dishes and some are questionable, mainly because my mum just lists the ingredients and not the quantities! So I guestimate.(unfortunately she no remembers)
Like most women of this generation of extraordinary women most recipes are based on instinct, trusting their senses of sight, feel and smell. So cooking all these dishes has taught me confidence and to trust my instincts not only in cooking but in general.
4 zucchini grated
Chopped herbs parsley, mint, dill, spring onions.
1 grated onion
Self raising flour 4 - 6tablespoons
Salt & pepper
Olive oil for frying
The How to:
Salt the grated zucchini, squeeze excess juice and let strain out in a collander.
Chop half bunch parsley, mint and dill.
Finely slice 2-3 spring onions.
Grate 1 small white onion.
In a bowl mix zucchini, herbs, onions, eggs, crumbled feta.
Add flour, if mix seems really wet and sloppy add another 1 -2 tablespoons of flour.
Heat your olive oil and drop dollops of mixture using tablespoon.
Fry one side till golden brown, then turn.
Drain on paper.
Oil not too hot, they will burn before they cook.
Don't crowd the pan as the temperature drops and fritters absorb more oil.