Croatia is a very fertile land and most people have their own gardens, even in urban areas where there might just be some pots on a sunny balcony. Zucchini is easy to grow and these fritters are a favourite early summer snack.
Ingredients
- Zucchini 6, unpeeled, grated
- Scallions 6, white and green parts finely chopped
- Fresh Parsley finely chopped, 2 Tbs
- Fresh Mint finely chopped, 2 Tbs
- Eggs 2 large
- Feta Cheese crumbled, 1 cup
- All-Purpose Flour ½ cup
- Freshly Ground Black Pepper to taste
- Olive Oil for shallow frying
- Greek Yogurt or Tzatziki for serving
Cook It
- Use your hands to squeeze as much moisture as you can from the grated zucchini.
- Add to a mixing bowl along with the scallions, herbs, eggs, flour, feta cheese and a few generous grinds of black pepper. Stir well to combine.
- Heat a thin layer of olive oil in a skillet until shimmering. Scoop 1/3 cups of fritter mixture into the pan and flatten gently with a spatula to form fritter shapes.
- Fry, undisturbed, over medium heat, for about 5 minutes, or until the bottom of the fritter is golden brown. Flip the fritters and fry for another five minutes. Drain on paper towel. If frying in batches, add a teaspoon of olive oil to the pan with each new batch.
- The fritters can be made ahead and reheated in a microwave or low oven. Serve with Greek yogurt or tzatziki.
