Ingredients 4 pieces large zucchini 1 pieces onion, finely chopped 4 small spring onions, finely chopped 1/2 bndl. fresh mint, finely chopped 1/2 bndl. parsley, finely chopped 2 eggs, beaten 200 gr feta cheese, crumbled Salt Pepper 4 tbsp self-raising flour Sunflower oil, for frying Equipment Frying pan TAGS APPETIZERS ZUCCHINI 30-MINUTE MEALS APPETIZERS LOW BUDGET GREEK SUMMER FOODS TRADITIONAL FOODS Ingredients 4 pieces large zucchini 1 pieces onion, finely chopped 4 small spring onions, finely chopped 1/2 bndl. fresh mint, finely chopped 1/2 bndl. parsley, finely chopped 2 eggs, beaten 200 gr feta cheese, crumbled Salt Pepper 4 tbsp self-raising flour Sunflower oil, for frying Instructions First, wash the zucchini. Grate them on the coarse side of a grater and place in a colander. Sprinkle with salt and let them sit for 10 minutes to release their moisture. Squeeze well with your hands or in a towel to remove all the liquid. Place in a bowl and add the onion, spring onions, dill, mint, parsley, beaten eggs, and feta. Season generously with pepper. Add salt only after tasting, since the zucchini were salted and feta is naturally salty. Mix thoroughly with a spoon and gradually add the flour until a loose batter forms that falls from the spoon. Heat the oil over medium-high heat. Once hot, drop spoonfuls of the mixture into the pan. Fry for about 2 minutes on each side. Fry a few at a time, making sure the oil temperature doesn’t drop. This helps them form a crust instead of absorbing oil. Drain on paper towels and serve warm or cold with a yogurt dip. TAGS APPETIZERS ZUCCHINI 30-MINUTE MEALS APPETIZERS LOW BUDGET GREEK SUMMER FOODS TRADITIONAL FOODS
