(Zucchini Fritters)
Anita Donohoe

1 lb zucchini, shredded
1/2 cup, or 1 bunch, diced green spring onions
1 diced yellow onion
1 cup, or 1 bunch, chopped fresh flat-leaf parsley
1/2 cup, or 8 oz, crumbled feta cheese
2 eggs, lightly beaten
1 cup, or less, all-purpose flour
fresh ground pepper
approximately 2 cups of safflower oil for frying




Grate the zucchini, place in a colander, and sprinkle with salt. Toss with your hands to distribute the salt. Let it rest in the colander while you prepare the rest of the ingredients.

Finely chop the green onions, yellow onion, and parsley and put them into a large bowl. Crumble in about 1/2 cup, or more, of feta cheese. Grind in some pepper. Beat the eggs and set them aside as you measure out 1 cup of flour. Add the grated zucchini by the handful after you squeeze out the water. Mix until the ingredients are evenly distributed. Add the flour, mix it in, then add the beaten eggs and mix until blended.

Add the oil to the pan, enough so the oil is about 1/4" deep, and set the heat to medium. When the oil begins to shiver, it is ready for the fritters. Add the first batch by the spoonful. I use a second spoon to push it off into the hot oil. Turn the heat to low-medium, and keep it there for the entire cooking time. When the bottom is a golden brown, turn it over and fry the other side. It takes about 2 minutes per side to cook. As they are done, transfer them with a slotted spoon to a dish covered with paper towels. Serve at room temperature.

Excellent with Cacik (garlic sauce) in Iskender a la 'nita

Makes 24 - 30 mucver


Main Recipe Page

List of Recipes