- 4 cups shredded zucchini (about 3 medium zucchini)
- 1/2 – 1 tsp coarse salt
- 4 oz feta cheese, crumbled (about 1/4 cup)
- 4 – 6 green onions (minced)
- 1/2 cup chopped fresh dill
- 2 cloves garlic (minced)
- 2 eggs
- 1/2 cup sorghum flour (I have also used oat flour)
- 1 tbsp corn starch
- 1/2 tsp baking powder
- Preheat your oven to 200 degrees.
- In a colander, placed in your sink, combine the zucchini and the salt. Toss well, and set it aside for about 15 minutes to let it sweat.
- After this time, squeeze as much moisture out of the zucchini as possible using your hands.
- Then spread the zucchini out onto a clean tea towel, and squeeze again. The zucchini should be as dry as possible so your fritters aren’t mushy.
- In a bowl combine the feta cheese, onions, dill and garlic.
- Add the zucchini and the eggs, and mix well.
- Add the flour, corn starch and baking powder and mix well again.
- Option 1: You can cook these with oil in a large skillet, over medium-high heat. Just heat up about 1/4 cup vegetable oil in the skillet. Then drop about 1 heaping tbsp of the batter into the oil. Cook, turning once, until they are golden brown, about 5 minutes. Drain on paper towel. Place the cooked fritters in your oven to keep them warm until they are ready to serve.
- Option 2: You can cook these without oil, on a pancake griddle. Ours doesn’t need oiling, but you may want to give yours a light rub with oil. Drop a heaping tbsp of the batter, and cook them as you would pancakes: turning once, until they are golden brown. Place the cooked fritters in your oven to keep them warm until they are ready to serve.
If you don’t need these to be wheat free, I’m sure regular flour would work just fine.