Zucchini Dill & Feta Fritters
by Caren McSherry
It is hard to say no to all your friendly hobby gardeners that want to heap their home-grown zucchini harvest upon you. Forget the muffins and breads and bring on a savoury little fritter that is great on its own or served as a side dish.
Fritters Ingredients:
- 2 zucchinis, skin on and grated (*)
- 1 large egg
- 2 tbsp shallot, diced fine
- 1 tbsp chopped fresh dill
- 2 tsp chopped fresh mint
- 1 cup crumbled feta cheese
- Sea salt and fresh pepper to taste
- 1 cup panko crumbs
Garnish Ingredients:
- 2/3 cup sour cream
- 1-2 tablespoons horseradish, depending on your personal taste
- Dill sprigs for garnish
Method:
1. In a large bowl, beat the egg lightly, add the shallot, dill, mint, and crumbled feta.
2. Stir in the zucchini and combine. Add the panko. The mixture should not be soupy, if there is a lot of moisture, add a bit more panko. Season with the sea salt and pepper.
3. In a small bowl, mix the sour cream and horseradish together, set aside.
4. Heat a non-stick pan over medium heat, add a teaspoon of olive to the pan. Scoop little golf ball size portions of the zucchini mixture and form into uniform patties. Fry on medium high heat until golden brown on both sides, about 5 minutes each side. Transfer to a tray lined with paper towel to absorb any excess oil. Continue until all the batter is used. You will have to add a bit of oil to the pan as you go along.
5. Garnish with the horseradish cream and a tiny sprig of dill.
(*) Use a medium grater surface. Squeeze out all of the moisture, you will need 1 cup squished.
- NOTE: The easiest method to squeezing out the water from the zucchini is to place the grated zucchini in the centre of a tea towel. Bring the edges up to meet the middle and wring it hard. Voila, moisture gone.
2. Stir in the zucchini and combine. Add the panko. The mixture should not be soupy, if there is a lot of moisture, add a bit more panko. Season with the sea salt and pepper.
3. In a small bowl, mix the sour cream and horseradish together, set aside.
4. Heat a non-stick pan over medium heat, add a teaspoon of olive to the pan. Scoop little golf ball size portions of the zucchini mixture and form into uniform patties. Fry on medium high heat until golden brown on both sides, about 5 minutes each side. Transfer to a tray lined with paper towel to absorb any excess oil. Continue until all the batter is used. You will have to add a bit of oil to the pan as you go along.
5. Garnish with the horseradish cream and a tiny sprig of dill.
(*) Use a medium grater surface. Squeeze out all of the moisture, you will need 1 cup squished.
- NOTE: The easiest method to squeezing out the water from the zucchini is to place the grated zucchini in the centre of a tea towel. Bring the edges up to meet the middle and wring it hard. Voila, moisture gone.
Makes 12-16
Copyright (c) Caren McSherry 08/ 2021
