Tasty Tuesdays: Zucchini Fritters with Feta & Dill

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Welcome to Tasty Tuesdays!

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I loved these zucchini fritters - the combination of zucchini with dill and feta is amazing.  The first time I made these I didn't add enough flour and the fritters didn't stay together well as I cooked them.  This time I added more flour and they were perfect.

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Recipe adapted from Micheal Symon - you can find his recipe here.

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Ingredients:

- 2 medium zucchini
- 1 teaspoon kosher salt

- 1 1/2 tablespoons chopped fresh dill, plus hold dill for garnish

- 4 green onions, white with green parts, thinly sliced on the bias

- 2 cloves garlic, minced

- 1/4 teaspoon freshly ground black pepper

- 4 ounces feta cheese, coarsely chopped or crumbled

- 1 teaspoon lemon zest 

- 1 large egg

- 1/2cup all purpose flour

- Canola oil for pan frying

- Sour cream, optional

- Course sea salt, for garnish

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1.  Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the kosher salt and let it rest while you gather and prep the remaining ingredients.

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.2.  Wrap the zucchini in a towel and ring as much liquid out as possible, discarding the liquid. In a medium bowl, combine the zucchini, dill, green onion, garlic, pepper, feta, and lemon zest. Stir in the egg and flour and mix until well combined.

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3.  Add the canola oil to a large shallow pan; you want about a ¼ inch or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Form fritters by hand or by using ¼ cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4-6 minutes. Drain on paper towels.

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.Transfer the fritters to plates and garnish with a dollop of sour cream and a sprinkling of dill, and some course sea salt.

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What did you cook this week?

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