These are a great way to use up some of the end of summer zucchini bounty form your garden!
Wash and trim the zucchini. Using a box grater, grate the zucchini into a large bowl. Toss with the sea salt and toss to combine. Allow to sit for 20 minutes.
Meanwhile mix together the dill, flour, baking powder, a few cracks of pepper, and cayenne or pepper flake in a large mixing bowl.
After the zucchini have sat for 20 minutes, drain in a colander, and squeeze excess moisture out before adding to the flour mixture. Add in the egg and using a spoon, stir together until it forms a sticky batter. Fold in the crumbled feta and add a bit of salt.
Preheat a large heavy bottom pan over medium high heat. Add the oil. When hot, using a spoon, spoon 2 tbsp size balls of the batter in the pan at the same time, lightly pressing down to form a thick patty. Reduce heat to medium and allow to cook on the one side until browned, about 3-4 minutes. Flip and cook another 3-4 minutes until firm. Remove and drain on a paper towel. Repeat until all the batter is done.
In a small bowl, stir together the yogourt, lemon juice and zest, and garlic. Season with a little salt and pepper. Serve alongside the warm fritters.
Everyone loves these, you can serve them as a side or as a meal even on a bed of lettuce. Delicious!
Note if the feta you use is very salty you may need less salt in the recipe.
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