3/4cupfresh mint measure the leaves only, chop after
3/4cupfresh basil measure the leaves only, chop after
3/4cupfresh dill measure the leaves only, chop after
2lemonszested
2eggs
3/4cupflour
3tablespoonsextra virgin olive oil
1teaspoonred pepper flakes
1teaspoonground cumin
1/4teaspoonground coriander
sea salt
freshly ground pepper
for cooking
2-3tbsolive oil
for serving
red pepper flakesoptional
tzatzikioptional
Instructions
Mix grated zucchini with a pinch of salt in a large colander and place in sink to drain for 10 minutes.
In a large bowl mix zucchini, scallions, all herbs, feta, lemon zest, olive oil, and eggs. Fold in the flour. Season with salt and pepper. Add the cumin and coriander and red pepper flakes. Mix well.
In a frying pan in medium-high heat add 2-3 tbs olive oil.
Take a full tablespoonful of the mix and place it on the frying pan. Repeat 2-3 times depending on the size of your frying pan. Don't over crowd!
With the help of two spoons shape the fritters into a round shape, tidy them up a little. Press lightly the top to flatten it.
Cook each side 3-4 minutes or until it has a nice golden color and they start to crisp up. Place them in paper towels or cookie rack to remove excess oil.
Notes
You can use yellow squash instead of green zucchini. Or mix the two.
Add a cup of sweet corn to the mix. It will go well with the zucchini and feta and will add a different texture to these fritters. I love corn in the summer!
I prefer to fry my food in olive oil—even fries. Most Greeks do; they rarely use corn oil. You can get light olive oil which is very good for frying and sauteing.
Nutritional Info – Please keep in mind that the nutritional information is only an estimate and can vary based on the products used.