If you also grow zucchini in your backyard you know how hard it is to keep up with them unless you have very close friends to share with. Unfortunately I do not know a way of preserving them, so we have to eat them all. ;) I think I like this recipe for the reason that most of its ingredients come from our backyard. This time I also used the cheese I made.
Prounced as “muejver”, this recipe won Sam’s heart, who kept saying that he does not like the taste of zucchini and whenever I eat feta cheese he used to look at me like I just lost my mind. Last year I have shared this recipe with an American friend of mine, who also has a husband that was not fond of zucchini, feta cheese or dill. Guess what; she didn’t say what was in the fritters and he ate them all asking for more.
In short; you should try this recipe out and give zucchini another chance!
What you need
- 1 lb zucchini, washed, cleaned, grated
- 1/2 cup chopped scallions
- 1/2 cup feta cheese, crumbled
- 1/2 cup chopped parsely and dill (more dill the better)
- 2/3 cup flour
- 2 eggs
- paprika and crushed red pepper to taste
- 2 cups of yogurt
- 3 cloves of garlic, minced (more if you like garlic)
makes 9, serves 2 hungry people
What to do:
- Put the grated zucchini in a colander, mix with salt and let it drain for about 15 mins
- While zucchini is releasing its extra juice, gather the other ingredients in a big container
- Squeeze the access juice of the zucchini and mix together with the rest of the ingredients until moist
- Heat a large skillet (use a bit of olive oil, even it is a non-stick pan), and drop about 1/2 cups of (loose measure here) the mixture and flatten it by the help of a spoon so the inside is cooked throughly. Do not crowd the pan
- Cook until it is light brown
- Transfer into a dish with paper towel, and continue cooking the rest
- Serve with garlic yogurt and let me know how you like it!