Ingredients
- 6 small zucchini, grated
- Salt
- 1/2 pound white Turkish cheese or feta, crumbled
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 4 green onions, finely chopped
- 3 eggs, beaten
- 1/2 cup flour
- Freshly ground black pepper
- Oil for frying
- Tomato relish (recipe follows)
Directions
Place grated zucchini in a colander, sprinkle with salt and let stand at least 20 minutes, or until it loses its juice. Squeeze dry and place in a large bowl. Add the cheese, dill, parsley, onions, eggs, flour, and pepper and mix well. Adjust the seasonings. If batter is too runny, add a little more flour.
Heat oil in a heavy saucepan. Drop batter by tablespoons into oil and fry until golden brown on all sides but still moist inside, about 2 to 3 minutes. Drain on paper towels and serve warm with Tomato Relish.
TOMATO RELISH:
- 4 tomatoes, peeled, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried mint
- 1 teaspoon paprika
- Salt and freshly ground black pepper
Combine all the ingredients in a bowl and mix well. Taste for seasoning. Set aside at room temperature for a few hours, or cover and chill for several days.
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By busyB.RN
Augusta, Georgia
on November 19, 2011
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What a hit! I substituted good quality thickly-shredded parmesan cheese and really prefer it this way. My boyfriend doesn't like veggies but loves this recipe! I'm a beginner when it comes to cooking but had no problem with this. I used a cheese cloth to squeeze out the liquid. I think it's important to salt these as soon as they come out of the pan and are still hot. They're even good if you're not a pro at pan frying.....I over cooked a few and they were still good, the crispiness is great :
By wadewitz1978_10...
Batavia, IL
on September 23, 2010
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This was a great flavorful alternative for using zucchini! If you simply bread and fry zucchin try this as an option.
By jamesandsharon_...
Baltimore, MD
on November 15, 2007
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My Italian grandmother would take these and dice them into cubes and serve them as coutons in Italian wedding soup. Yum!
If you add them in the soup, be careful to only add them just before serving and to be aware that they puff up quite a bit in the broth, so dice them small. and serve 6-10 per bowl.
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