Zucchini Fritters with Spinach and Feta
Baking and Desserts • Russian
Description
The greenest, most summery, and vacation-like version of zucchini fritters. If you don't have spinach growing in your garden, you can substitute it with green beans, young peas, or even frozen spinach. The important thing is that the plant protein (especially abundant in spinach and beans) adds heartiness and even a certain meatiness to the fritters without weighing them down. If you want to eliminate all animal ingredients and make the fritters vegan, replace the feta with tofu, and you can skip the eggs altogether or use a 'flax egg,' which is a mixture of flaxseed meal and water; it binds the batter just as well as an egg.
Ingredients
- Courgette 20 oz
- Feta cheese 5 oz
- Spinach 0 oz
- Fresh Mint 0 oz
- Garlic 2 cloves
- Chicken Egg 1 piece
- Wheat Flour 0 oz
- Vegetable Oil 0 fl oz
- Natural Yogurt 5 oz
- Lemon ½ pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the zucchini and grate it coarsely.
Step 2
If you have time, you can skip squeezing and instead sprinkle with salt and let it sit for 10 minutes, as this will help draw out excess moisture. If you're short on time, simply drain in a colander and squeeze well, gathering the flesh into handfuls.
Step 3
Wash the herbs, dry them, and chop finely.
Step 4
Crumble the feta with a fork.
Step 5
Add feta cheese, herbs, salt, and pepper to the grated zucchini.
Step 6
In a separate bowl, whisk the egg with a fork and add it to the zucchini. Mix well.
Step 7
Add the sifted flour to the mixture.
Step 8
Thoroughly mix the dough.
Step 9
Heat vegetable oil in a skillet and spoon the batter into the pan in the shape of pancakes, leaving space between them.
Step 10
When the pancakes are golden brown on one side, carefully flip them over and let the other side brown nicely as well.
Step 11
Prepare the sauce by mixing yogurt, garlic pressed through a garlic press, salt, pepper, and lemon juice to taste. Serve the finished zucchini fritters with this sauce.
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