Zucchini Fritters with Feta Cheese
I didn't think I was going to post another recipe today until I saw this. Then I saw it had a Nigella Lawson video making this. The blogger changed the mint and parsley in the video for dill, but I think the point comes across. They still have zucchinis...don't they?
4 zucchini (about 1 1/2 pounds)
5 scallions, white and light green parts only, finely chopped (save the dark green tops for the tomato salad) (5 to 6)
8 ounces feta cheese
1 1/2 tablespoons dried dill
1 cup flour
salt and freshly ground black pepper
3 large eggs, beaten
2 Tablespoons olive oil (2 to 3)
Greek or natural yogurt, to serve (optional)
Coarsely grate the zucchini using a box grater, food processor or mandoline slicer.
Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.
Put the chopped scallions in a bowl and crumble in the feta.
Add the dill and flour and season well with salt and pepper.
Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.
Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon.
Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel.
Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.