One of my favorite things to do is take an otherwise perfectly healthy vegetable and deep fry it, trading any possibility of healthful eating for delicious battered flavor instead. This recipe, adapted from some various fritter recipes I had found, uses feta cheese and shallots for a very nice balance of flavors along with the zucchini.
It’s not that I don’t enjoy healthy options like steamed, baked, or stir-fried vegetables; I do. Sometimes, though, you just have to live a little. Besides, a fried vegetable is still a vegetable, right? I’m sure it’s not that bad…
Make sure you drain and dry the grated zucchini well. Too much water makes for bad fritters.
Health food be damned!
Drain over paper towels before serving.
If you’re looking for more unhealthy vegetables, deep fried cauliflower is really good, too.
Greek Zucchini Fritters with Yogurt Sauce
- 1 1/2 pounds small, firm zucchini, grated (4 cups)
- 2 shallots, chopped
- 1 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh Italian parsley
- 3 eggs
- 1 tablespoon paprika
- salt and freshly ground black pepper
- 8 ounces crumbled feta cheese (1 cup)
- 1 cup all-purpose flour
- Vegetable oil for deep frying
- Place the grated zucchini in a colander, sprinkle it with salt and let it drain for about 15 minutes.
- Squeeze out the excess juice using layers of paper towels, and place the zucchini in a large bowl together with the shallot, dill, parsley, eggs and paprika, mixing well. Season with salt and pepper.
- Stir in the feta cheese and flour a little at a time and incorporate them well into the batter mixture.
- Heat the oil in a skillet, then lower the heat to medium. (Or, use a deep fryer set to 350 degrees)
- Scoop out tablespoons of the zucchini mixture and gently drop them into the hot oil. Make sure you do not crowd the fritters in the skillet.
- Fry until they are golden brown and floating, about 5 minutes.
- Drain the fritters on paper towels. Serve with yogurt sauce on the side.
- Combine 1 cup greek yogurt with 2 tsps finely chopped parsley and dill. Season with salt and pepper to taste.
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