Greek Zucchini Fritters

The New York Times, February 19, 2010, Recipes for Health
by Martha Rose Shulman
photo: Andrew Scrivani for The New York Times

I saw this picture while browsing the New York Times website. I read the recipe and the combination of ingredients zucchini, feta, and dill appealed to me so much that I had to try it. It was Friday night and we weren't planning on going out because we had a big weekend traveling the weekend before, so I decided to make a full meal out of it along with the Seared Brussels Sprouts (posted next) and Lew's Garlic Bread.


These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they’re like a Greek version of latkes.

2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.

2. In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.

3. Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.

4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.

Yield: Serves six to eight.

Advance preparation: The mixture can be assembled up to a day before you make and fry the fritters.