Greek Zucchini Fritters

Instructions

1. Step 1

   Set the colander over the mixing bowl. Toss the grated zucchini with the salt and leave it to drain for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 6.0 gr Salt, 700.0 gr Zucchini

   Cookware: Box Grater, colander, mixing bowl

2. Step 2

   Transfer the zucchini to the clean kitchen towel and squeeze firmly over the sink until no more liquid readily comes out. Empty and dry the mixing bowl.

   Cookware: Clean kitchen towel, mixing bowl

3. Step 3

   Place the squeezed zucchini in the bowl. Add the feta, eggs, spring onion, dill, mint, flour, baking powder, and black pepper, then fold into a thick, evenly combined mixture.

   Ingredients used: 90.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 2.0 gr Black Pepper, 15.0 gr Dill, 2.0 piece Egg, 150.0 gr Feta Cheese, 10.0 gr Mint, 3.0 piece Spring onion

   Cookware: mixing bowl, mixing spoon

4. Step 4

   Add the olive oil to the frying pan and heat over medium heat until the oil shimmers.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Olive Oil

   Cookware: frying pan

5. Step 5

   Working in batches, spoon 12 equal portions of the mixture into the pan and flatten each to about 1 cm thick. Fry for 3–4 minutes per side until deep golden and cooked through.

   Timer: 8 min (fixed)

   Cookware: frying pan, mixing spoon, spatula

6. Step 6

   Transfer each cooked batch to a plate and let the fritters rest for 2 minutes.

   Timer: 2 min (fixed)

   Cookware: plate, spatula

7. Step 7

   Serve the fritters warm with the lemon wedges for squeezing over them.

   Ingredients used: 1.0 piece Lemon

   Cookware: plate