Inspired by a classic Greek recipe, these golden-brown fritters are a delicious way to deal with an overabundance of zucchini. Serve them as an appetizer or as a meat-free main dish for a summer dinner party.
- 3 medium zucchini, coarsely grated (around 3 cups)
- 1 tsp salt
- 1 cup sweet peas (fresh or frozen)
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped green onion
- 1 red hot chili pepper, seeded and finely minced
- 1 clove garlic, finely minced
- 2 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh basil
- Freshly ground black pepper
- 2 eggs
- 1/2 cup all purpose flour
- Canola oil (for frying)
- 1/2 cup sour cream or plain yogurt
- 1 tbsp smoked paprika
- Toss zucchini and 1/2 teaspoon salt in a large mesh colander. Let stand for 10 minutes, then squeeze to remove as much liquid as possible.
- In a large mixing bowl, combine the grated zucchini with remaining ingredients (except for canola oil), and stir to combine into a thick batter. If the batter looks runny, add some more flour, a couple of tablespoons at a time, until it reaches the consistency of a thick muffin batter.
- In a large skillet set over medium heat, heat 2 tbsp canola oil. Drop generous spoonfuls of batter (~2 tbsp each) into the hot oil and gently flatten into thick patties. Fry until golden and crisp, about 5 minutes per side. Transfer the cooked fritters to a plate lined with paper towel to drain. Repeat this process with the remaining batter, adding more oil to the pan as needed. Serve hot or at room temperature.
- To make dipping sauce, stir together sour cream (or yogurt) with smoked paprika until combined. Spoon into a pretty dish and serve alongside the fritters.