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Zucchini fritters with feta and herbs
Description
I really liked the combination of texture and unusual, delicate, but at the same time piquant taste. Feta can be cut into cubes, or grated on a coarse grater.
Cooking
Step 1
Peel the zucchini and grate on a coarse grater. Place in a sieve over a bowl. Sprinkle with a pinch of salt, mix thoroughly and let stand for about 10 minutes. (The salt will draw out excess moisture.) Squeeze the zucchini with your hands and transfer to a large bowl.
Step 2
At this time, heat up 2 tbsp. l. olive oil in a large skillet and sauté the onion with a pinch of salt and pepper for 5-6 minutes, until soft. Let cool slightly and stir in zucchini. (the first time I fried the onion, the second time I didn’t - and so delicious)
Step 3
Add eggs, feta, chopped herbs, pine nuts, and 3 tbsp. l. flour. Season generously with pepper and toss thoroughly (feta is quite salty, so salt may not be needed). If dough seems too wet, add 1 more tbsp. l. flour and mix well.
Step 4
Heat a thin layer of olive oil in a wide skillet. Fry the pancakes in batches for 2-3 minutes on each side, until browned. Transfer to a warmed plate lined with paper towels and keep warm while frying the rest of the pancakes. The dough is enough for 20-24 small pancakes.
Ingredients
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