Feta Zucchini Fritters Food

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.

ZUCCHINI, BASIL & FETA FRITTERS

Steps:

• Coarsley grate zucchini. Firmly squeeze zucchini to remove excess moisture. Place into a medium bowl.
• Add green onions, feta, basil and egg yolks. Season with salt and pepper to taste. Stir to combine. Sift flour and baking powder together and stir into zucchini mixture.
• Whisk egg whites in a small bowl until soft peaks form. Using a metal spoon, gently fold egg whites into zucchini mixture.
• Heat 1/2cm oil in a large non-stick frying pan over medium eat. Using approximately 2 heapedtablespoons mixture per fritter, spoon mixture intopan and cook, in batches, for 2-3 minutes on each side until golden. Drain fritters on paper towel and serve.