Zucchini Fritters with Feta & Pine Nuts

Ingredients

• 1/2 cup Greek yogurt (or sour cream)
• 1/4 cup feta cheese
• 1/2 medium lemon, (juiced, about 2 Tbsp)
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh dill or mint, (finely chopped)
• 1 clove garlic, (grated)
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 4 medium zucchini, (coarselygrated)
• 1 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup all-purpose flour
• 8 oz feta cheese
• 1/4 cup pine nuts, (toasted)
• 2 scallions, (thinly sliced)
• 1 large egg
• 1/4 cup fresh dill, (finely chopped)
• 2 Tbsp fresh mint, (finely chopped)
• 2 tsp fresh lemon zest, (from 1 medium lemon (cut the lemon into wedges for serving))
• Neutral oil, (for frying)
• Flaky sea salt, (for serving)

Instructions

1. 1

   Drain the zucchini. Place the grated zucchini in a colander set over a large bowl. Season with 1 tsp Kosher salt, then use your hands to toss well. Place a plate or a sheet of plastic wrap over the zucchini, then weigh it down with something heavy – canned food works great! Allow this to sit for 20-30 minutes.

2. 2

   Make the yogurt sauce. In a medium bowl, whisk together ½ cup Greek yogurt, ¼ cup feta cheese, 2 Tbsp fresh lemon juice, 2 Tbsp extra virgin olive oil, 2 Tbsp chopped dill or mint, 1 grated clove of garlic, ½ tsp Kosher salt, and ¼ tsp black pepper. Stir well, then taste and adjust seasoning. Refrigerate until needed.

3. 3

   Squeeze out excess water. Place the zucchini in a large kitchen towel, then squeeze out as much excess liquid as you can. Transfer to a large bowl.

4. 4

   Make the fritter mixture. To the zucchini, add ½ cup all-purpose flour, 8oz feta cheese, ¼ cup toasted pine nuts, 2 thinly sliced scallions, 1 large egg, ¼ cup chopped dill, 2 Tbsp chopped mint, and 2 tsp lemon zest. Use your hands or a spatula to thoroughly mix, trying to leave some larger pieces of feta.

5. 5

   Cook the zucchini fritters. You can either deep fry or pan fry the fritters, whichever you prefer. Deep frying will yield crispier overall results, but both are delicious. To deep fry: Add enough neutral oil over medium-high heat to come up the pan about 2 inches. The oil should register 375F. Shape the zucchini mixture into 2-inch long oblong fritters then, working in batches, carefully lower the fritters into the hot oil. Fry for 1-2 minutes, or until golden brown on all sides. Use tongs to flip them over as needed to ensure even browning. Immediately transfer to a paper towel-lined wire rack, then sprinkle with a pinch of flaky sea salt. Repeat with remaining fritters.

6. 6

   To pan-fry: Heat enough neutral oil over medium-high heat to come up the pan about ½-inch. Shape the zucchini mixture into 2-inch rounds that are about ¼-½-inch thick. When the oil is hot, carefully add a few of the fritters into the oil. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined wire rack, then sprinkle with a pinch of flaky sea salt. Repeat with remaining fritters, adding a bit more oil, if needed, in between batches. Be sure to let the oil heat up before adding more fritters or you’ll end up with greasy zucchini fritters.

7. 7

   Garnish, then serve! Transfer the fritters to a platter or bowl, then serve with the yogurt sauce, a sprinkle of fresh dill or mint, and lemon wedges. Enjoy!