Zucchini Fritters With Herbs And Cheese
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 tsp
Salt2 large
Egg (lightly beaten)1 cup
Mint (chopped fresh)1 tbsp
Oregano (dried)1 cup
Plain YogurtDirections:
1
Toss zucchini, onion and salt in large colander
2
Let stand 1 hour; squeeze as dry as possible
3
Transfer mixture to large bowl
4
Mix in next 6 ingredients
5
Pour vegetable oil into heavy large saucepan to depth of 1 inch
6
Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F
7
Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls
8
Add to hot oil
9
Fry in batches until fritters are brown, turning once, about 3 minutes total
10
Using slotted spoon, transfer fritters to paper towels to drain
11
Transfer to platter
12
Serve with yogurt
13
Toss zucchini, onion and salt in large colander
14
Let stand 1 hour; squeeze as dry as possible
15
Transfer mixture to large bowl
16
Mix in next 6 ingredients
17
Pour vegetable oil into heavy large saucepan to depth of 1 inch
18
Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350°F
19
Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls
20
Add to hot oil
21
Fry in batches until fritters are brown, turning once, about 3 minutes total
22
Using slotted spoon, transfer fritters to paper towels to drain
23
Transfer to platter
24
Serve with yogurt