Look no further, I am not here to show you muffins or anything else healthy - we are talking fried foods baby! These zucchini fritters make good appetizers, sides, or heck, make them dinner themselves.
The recipe is from Michael Symon. The man knows big flavour.
I wonder what else he knows?
Zucchini Fritters with Feta and Dill
Serves 4, adapted from Symon's Live To Cook
for Michael Symon Sundays
- 2 medium zucchini
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh mint
- 1 1/2 tablespoons chopped fresh dill, plus hold dill for garnish
- 1 large scallion, white with green parts, thinly sliced on the bias
- 2 teaspoons minced garlic
- 1/4 teaspoon freshly ground black pepper
- 4 ounces feta cheese, coarsely chopped or crumbled
- Grated zest 1 lemon
- 1 large egg
- 3 tablespoons all purpose flour
- Canola oil for pan frying
- 1/2 cup Greek yogurt
- Coarse sea salt, for garnish
Wrap the zucchini in the towel and ring as much liquid out as possible, discarding the liquid. In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, pepper, feta, and all but 1 teaspoon of the lemon zest. Stir in the egg and flour and mix until well combined.
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.
Transfer the fritters to plates and garnish with a dollop of Greek yogurt and a sprinkling of dill, the reserved lemon zest, and some coarse sea salt.