Ingredients Jump to Instructions ↓

  1. 1 lb zucchini

  2. 1/2 cup chopped green onion (spring)

  3. 1 small yellow onion , grated

  4. 1/2 cup fresh dill , chopped

  5. 4 tablespoons fresh flat-leaf parsley , chopped

  6. 1/2 cup kasseri cheese , grated or 1/2 cup feta cheese , crumbled

  7. 4 eggs , slightly beaten

  8. 1 cup all-purpose flour fresh ground pepper olive oil , for frying

Instructions Jump to Ingredients ↑

  1. Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.

  2. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.

  3. In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter. ?


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