Zucchini fritters with feta and herbs

Name: Zucchini fritters with feta and herbs
Total time: 30 min
Yield: 1
Ingredients: 3 medium or 2 large zucchini, about 500 g; sea salt and black pepper; 2 tbsp. l. olive oil, plus a little more for frying; 1 large onion, peeled and finely chopped; 3 large eggs; 200 g feta, cut into cubes; a small handful of mint, chopped leaves; a small handful of dill, chopped leaves; 2 tbsp. l. pine nuts; 3-4 century l. torment

Cookinero 6 November 2022

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.

How to cook Zucchini fritters with feta and herbs

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.