Niki’s Greek Zucchini Fritters

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Good evening readers! These Greek style Zucchini fritters are a tasty and versatile dish, perfect for a mezze or main to have with salad and pitta bread. They are so simple to prepare and cook so it is very fitting for a mid week boost to your evening supper! Of course, it is always a winner to entertain and impress friends.

I have a few tips as always to share with you, along with what you will need:

2 Zucchinis. 1 egg, 1 lemon, mint, dill, spring onions, 1 garlic clove, 2 tablespoons of grated feta OR cheddar cheese, 2 tablespoons of flour, oil for frying, salt and pepper to taste.

Firstly, you will need to quickly chop up the dill and mint (leave a little for garnish at the end and for the sauce). Once that is done, wash and grate your two zucchinis in a big tea towel. Then squeeze the towel to drain the excess water. Then add the rest of the ingredients in one go and mix roughly in a large mixing bowl. Then add the flour and crack in the egg. Mix together and heat a little oil in the frying pan. The heat must be medium high, otherwise if it is too high the fritters will burn on the outside and raw and dough-like on the inside. Not very nice! So be a bit patient…Once they are all done, (should make about 15-20) strain on some kitchen paper. With these fritters I came up with a nice light dip you can pair with these fritters for extra depth of flavour….

 

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Now the sauce is optional, but I never make these fritters without it because it creates a depth of texture and flavour, so worth the extra bit of effort!. All you need is non-fat Greek yogurt and the juice of 1 lemon with the remainder of the chopped up dill and mint. Mix together and that is it! Simple yet the flavour is far from that I can assure you!

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I hope you enjoy these little bites of heaven…remember to strain off the excess liquid of the zucchinis once grated otherwise your frying pan may catch on fire from all that water and oil mixing (not from past experience or anything…!) And add salt as you go on, you can always add but never take away (again not that I made them far too salty to eat or anything of the sort!)

 

Happy Baking to all!

 

Niki

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