Greek Zucchini Patties
Servings: 10 patties
- 4 medium (4 medium) zucchinis ≈ 4 cups grated (about 600g)
- 2 medium (2 medium) carrots ≈ 1 cup (about 120g) peeled and grated
- 2 (2) spring onions finely chopped
- ¼ cup (1 handful) fresh mint finely chopped - sub dried mint or oregano
- ¼ cup (1 handful) fresh dill finely chopped - sub dried dill or oregano
- 1 (1) lemon the grated zest
- 1 teaspoon (1 teaspoon) cumin optional
- 2 large (2 large) eggs
- 1 cup (200 grams) crumbled feta cheese ≈ 7 oz
- 6 tablespoons (60 grams) all-purpose flour or more as needed
- 1½ teaspoon baking powder
- 4 tablespoons (4 tablespoons) olive oil for cooking the fritters
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- Prep the zucchini: Wash 4 medium zucchinis and 2 medium carrots and grate them on the coarse side of a box grater. Place them in a colander, sprinkle with 1½ teaspoon salt, mix well, and let them sit for 10 minutes to release their water.
- Squeeze out moisture: After 10 minutes, squeeze the grated veggies really well using your hands or wrap them in a clean kitchen towel and twist to wring out all the liquid. This step is crucial — the drier your vegetables, the crispier your fritters.
- Make the batter: In a large bowl, combine the grated zucchini and carrots, 2 spring onions, ¼ cup fresh mint, ¼ cup fresh dill (all finely chopped), the zest of 1 lemon, 1 teaspoon cumin, 2 large eggs, 1 cup crumbled feta cheese, and ¼ teaspoon black pepper. Add the flour: Stir everything together with a spoon. Gradually add 6 tablespoons all-purpose flour and 1½ teaspoon baking powder until you have a sticky batter. You may need a bit more or less depending on how wet your mixture is.
- Fry the patties: Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Once the oil is hot, spoon the batter into the pan and gently flatten each one with the back of the spoon. Cook for 3 to 4 minutes per side, or until golden and crispy. Avoid overcrowding the pan—cook in batches and add more oil as needed between each round.
- Drain and serve: Place the cooked patties on a plate lined with paper towels to absorb any extra oil. Enjoy them warm or at room temperature, ideally paired with garlicky yogurt or a generous spoonful of tzatziki.
