Zucchini Basil Feta Fritters Food
ZUCCHINI, BASIL & FETA FRITTERS
Make and share this Zucchini, Basil & Feta Fritters recipe from Food.com.
Provided by Nate The Chef
Categories Lunch/Snacks
Time 40m
Yield 8 fritters, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 107.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 69.6, Sodium 301, Carbohydrate 9.3, Fiber 1.1, Sugar 1.9, Protein 5.8
FETA & ZUCCHINI FRITTERS
Make and share this Feta & Zucchini Fritters recipe from Food.com.
Provided by Latchy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine egg, flour and buttermilk in a bowl. Add zucchini, feta, onion, thyme and garlic and combine gently. Season with salt and pepper.
- Heat oil in a frying pan over medium heat. Place tablespoons of mixture around the edge of the pan allowing space for spreading and using a spatula to flatten slightly. Shallow fry for 2 minutes each side until golden and cooked through. Drain on a paper towel. Repeat until all mixture has been used, reheating oil between batches.
- Season fritters with some sea salt and serve with the lemon wedges.
Nutrition Facts : Calories 440.7, Fat 36.6, SaturatedFat 8.8, Cholesterol 128.3, Sodium 531.3, Carbohydrate 19.6, Fiber 1.9, Sugar 4.5, Protein 10
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- Pile the shredded zucchini in a colander and sprinkle with 1 tablespoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. Stir in the eggs, flour, dill, parsley, 1/4 cup of the mint and the feta. Stir in 1/2 teaspoon of pepper and refrigerate the fritter batter for about 10 minutes.
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