Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Zucchini Fritters
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 729
- Total Fat
- 67
- Saturated Fat
- 12
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 16
- Cholesterol
- 119
- Sodium
- 864
- Total: 2 hr 20 min
- Prep: 2 hr
- Cook: 20 min
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
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
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:
- 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.