Courgette Zucchini Feta Fritters Food

ZUCCHINI AND FETA CHEESE FRITTERS (KOLOKITHOKEFTEDES)

Steps:

• Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.
• In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.
• Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.
• Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.

COURGETTE & FETA FRITTERS

Steps:

• Coarsely grate the courgettes, finely grate the lemon zest and Parmesan, then deseed and finely chop the chilli. Pick and finely slice the mint leaves.
• Beat the egg, then mix with the courgette, flour, lemon zest, Parmesan, chilli, mint, oregano and a good pinch of sea salt and black pepper. Scrunch it all up really well with your hands, then crumble in the feta and mix again.
• Heat a good drizzle of oil in a frying pan and fry tablespoons of the mixture for a couple of minutes each side until golden - these fritters make a lovely lunch with a leafy salad, some sweet chilli sauce and lemon wedges for squeezing over.

MüCVER (TURKISH COURGETTE/ZUCCHINI FRITTERS)

Steps:

• Mix the shredded courgettes with 1 tsp salt. Leave to drain in a colander set on top of a bowl for 10 minutes.
• Squeeze most of the water out of the courgettes. It's easiest to do this by putting it in a clean cheesecloth or kitchen towel. Keep in mind you can usually squeeze out a lot more than you think! After the first few squeezes, you'll need to keep the pressure up for a few seconds before any liquid comes out. The courgette should lose at least ⅓ of its weight in the process.
• In a bowl, mix the shredded courgette, onion, flour, egg, ground coriander, dill and some pepper with a fork or whisk. Carefully fold in the cheese. Feta will usually provide enough salt, but add a little if your salt isn't very salty.
• Heat a thick bottomed large frying pan over medium heat. Add plenty of olive oil (you should cover the base by c. ½ cm (⅕ in)). Make a tiny test fritter to check for seasoning. Once you're happy with it, use a tablespoon to scoop out the courgette mixture and into the frying pan, flattening a little once in the pan. These are rustic fritters, so don't worry too much about the shape. The fritters should be the size of a small burger. Fry until golden brown on both sides, around 5-7 minutes in total. Transfer to a plate covered with kitchen paper to drain any excess fats.
• Serve at room temperature alongside a small bowl of yoghurt.

ZUCCHINI FRITTERS WITH FETA AND DILL

Steps:

• Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
• Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
• Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
• Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

CLAUDIA RODEN'S COURGETTE FRITTERS

Steps:

• Fry the onion in 3 tablespoons of oil over a medium heat until it is soft and lightly coloured. Add the courgettes, and sauté, stirring, until they too are soft.
• In a bowl, beat the eggs with the flour until well blended. Add black pepper (there is no need for salt because the feta cheese is very salty) and the herbs, and mix well. Fold the mashed feta into the eggs, together with the cooked onions and courgettes.
• Film the bottom of a preferably non-stick frying pan with oil and pour in the mixture by the half-ladle (or 2 tablespoons) to make a few fritters at a time. Turn each over once, and cook until both sides are browned a little. Drain on kitchen paper.

COURGETTE & FETA FRITTERS

Steps:

• To make the fritters, put the grated courgette in a large mixing bowl and sprinkle with salt. Leave for 10 minutes. Drain off any liquid that has accumulated, then place the courgettes on a clean tea towel and squeeze out as much liquid as you can.
• Put the courgette back in the bowl, add the flour and eggs and mix well. Now add the spring onions, feta, garlic, herbs, chilli if using and seasoning (go easy on the salt as you have already salted the courgettes) and mix once more. Heat the oil in a frying pan over a medium heat.
• Carefully drop spoonfuls of batter into the oil, using about 2 tablespoons batter for each fritter and patting them down so they flatten slightly in the pan. Fry gently until golden brown on both sides. Drain on kitchen paper and keep warm until all the fritters are ready.

COURGETTE (ZUCCHINI) & FETA FRITTERS

Steps:

• Grate Courgettes, add a few pinches of salt and allow to drain for approximately 20 minutes.
• Place in a clean towel and squeeze out excess water.
• Mix courgette ball with onion, dill, parsley, eggs and paprika. Season with salt and pepper to taste.
• Work in the cheese and flour, mixture should have the consistency of porridge (oatmeal).
• For each fritter spoon out 1 tbsp of mixture into hot oil and fry until golden.
• Serve with slices of lemon.