Zucchini and Potato Fritters with Mint and Feta Cheese
Baking and Desserts • Greek
Description
Zucchini and Potato Fritters with Mint and Feta Cheese
Ingredients
- Courgette 3 pieces
- Potato 2 pieces
- Fresh Mint 2 tablespoons
- Scallions 1 bunch
- Feta cheese 10 oz
- Wheat Flour 1 tablespoon
- Chicken Egg 1 piece
- Butter 0 oz
- Olive Oil 1 tablespoon
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Grate the zucchini on a coarse grater and place it in a colander. Set the colander over a pot, add 1 teaspoon of salt to the zucchini, and let it sit for about an hour to drain the juice.
Step 2
Wash the potatoes, place them in a pot, and add a little salt. Pour boiling water over them until they are completely covered, and cook on low heat for 8 minutes. Drain the water, cool the potatoes, peel them, grate them coarsely, and place them in a large pot. Season with salt and pepper.
Step 3
After an hour, rinse the zucchini mixture under cold running water, squeeze it out by hand, spread it on a clean kitchen towel, and press out any remaining juice.
Step 4
Combine the zucchini with the grated potatoes, chopped onion, chopped mint, grated feta cheese, and the beaten egg, and mix thoroughly. Divide the mixture into 6 parts and shape into patties.
Step 5
Melt the butter and olive oil, and brush the fritters on both sides. Place the fritters on a baking sheet and bake for 15 minutes on each side at 430°F.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!