Ingredients
4 medium zucchini
kosher salt
2 large eggs
1/2 c. all-purpose flour
1/4 c. chopped dill
1/4 c. chopped parsley
1/4 c. Chopped mint
2 tbsp. Chopped mint
Freshly ground pepper
1 medium cucumber
1 medium Greek-style plain yogurt
vegetable oil
Preparation
Step 1Pile the shredded zucchini in a colander and sprinkle with 1 tablespoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. Stir in the eggs, flour, dill, parsley, 1/4 cup of the mint, and the feta. Stir in 1/2 teaspoon of pepper and refrigerate the fritter batter for about 10 minutes.Step 2In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper.Step 3Preheat the oven to 350 degrees F. In a medium saucepan, heat 1/2 inch of vegetable oil to 350 degrees F. Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fritters to the prepared baking sheet and repeat with the remaining fritter batter. Discard the paper towels and reheat the fritters in the oven for about 3 minutes. Serve the zucchini fritters hot with the cucumber-yogurt sauce. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
