Ingredients
- 2 medium zucchini
- 1 teaspoon salt
- 1 tablespoon chopped mint
- 1 1/2 tablespoon chopped dill
- 1 large scallion, white and green parts sliced thinly on the bias
- 2 teaspoons minced garlic
- Zest of one lemon
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, roughly chopped
- 1 egg
- 3 tablespoons flour
- Canola oil for frying
- Greek yogurt
- Picked dill, to garnish
- Additional lemon zest, to garnish
Directions
Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By sandiemaye_4273281
Cleveland, OH
on September 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ooohh! Michael has added flavors that zucchini fritters so desperately need! This is a fantastic recipe! I don't fry often...but that may change! These fritters are THAT good. Thanks, Michael, from a fellow Clevelander!
By elizabethjanedo...
Branford, 45
on March 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
There is a wonderful Greek restaurant near my house in DC, and I order their zucchini fritters every time I go. When I saw Michael Symon make these on television, I knew I had to try them, and I think these might be more flavorful than the restaurant! He's right that you should only turn them once - they stick a little, but with a sharp metal spatula, that's not a problem. They are even better with homemade tzatziki sauce - didn't find a great recipe for it on this website, though. I'd like to hear how Chef Symon makes it!
By pattyprince_5107626
El Segundo, CA
on January 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I also made them the size of a golf ball, I used a wok, and made sure the oil was hot enough when the first fritter went in, and made sure I had enough oil in the pan, that's why i like using a Wok, it's less oil in the bottom of the pan. they came out great..and even my 10 year old son loved them. I used all fresh ingredients except for dill, used dried, did not have fresh, and used sour cream instead of greek yogurt did not have! but yummy!!
will definately make again.
patty in El Segundo...saids yum!!!
Read all 8 reviews