Zucchini Flatbreads with Feta
Main Dishes • Bulgarian
Description
These zucchini fritters or flatbreads pair well with a wide range of sauces: from hearty meat bolognese and rich guacamole to pesto, simple sour cream, or yogurt with finely chopped capers. Or just with olive oil and lemon juice topped with an extra sprinkle of black pepper.
Ingredients
- Large eggs 1 piece
- Feta cheese 5 oz
- Fresh Mint 10 stems
- Scallions 3 pieces
- Paprika 1 teaspoon
- Wheat Flour 0 oz
- Parsley ½ bunch
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 2 tablespoons
- Courgette 10 oz
Step-by-Step Guide
Step 1
Clean the zucchini and all the herbs from dirt and rinse them. Grate the zucchini on a coarse grater without peeling it. However, if your vegetable is not very young, you may need to remove both the skin and the seeds.
Step 2
Set aside a few sprigs of mint for serving. Remove the leaves from the remaining mint and finely chop them with the parsley and green onions, then add the herbs to the zucchini.
Step 3
Crack the egg into the mixture, crumble the feta cheese (or mash it in a separate bowl with a fork), add the paprika, a couple of pinches of salt, and black pepper, and mix everything well.
Step 4
Finally, add the flour to the vegetable mixture. The amount depends on how juicy your zucchini is. The batter should be the consistency of thin 15% sour cream, meaning it should not be watery. If the zucchini is too juicy, it’s better to drain a little liquid before adding the flour. Mix the contents of the bowl thoroughly, and then it's ready to cook.
Step 5
Spoon two hefty tablespoons of batter for each flatbread. Fry in a preheated skillet over medium heat, greased with vegetable oil, for about 5 minutes on each side until golden brown and firm.
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