Ingredients

Instructions

  1. Lightly salt the grated zucchini and put in a colander to drain for 1/2 an hour.
  2. Get out as much water as you can by squeezing the zucchini between your hands, before proceeding with recipe.
  3. Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet.
  4. In a bowl, combine the zucchini with the onion and add the feta, egg and dill.
  5. When this is combined well, add the flour, a little at a time, until you have a very soft dough.
  6. Take a tablespoonful of the zucchini dough and drop into a the flour you've put aside for dredging.
  7. Gently press down on the dough to give it a pillowey-disk shape.
  8. Turn over and dredge other side.
  9. Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding).
  10. Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters.
  11. Fry until deep golden-brown on both sides.
  12. Remove to paper towels to drain.
  13. Repeat, using up remaining fritter dough.
  14. Note: Grated pumkin can be used in place of the zucchini.