This is another recipe which utilizes the zucchini donated by the Richmond Sharing Farm.
The Zucchini Feta Fritters are fried to crispy on the outside. It’s a good way to sneak vegetables to fussy kids.
- 1 pound shredded zucchini
- 1/2 cup feta cheese crumbles
- 1/2 cup chopped dill and parsley
- 1 small jalapeno pepper, finely diced
- 1 egg
- 1/4 cup flour (or more)
- salt, pepper and cumin to taste
Source: this recipe adapted from Cooktoria
|Squeeze excess water out from the shredded zucchini.|
|Prep the rest of the ingredients.|
|Place all ingredients into a medium mixing bowl and stir to combine.|
|If the mixture looks too runny, add a bit more flour.
Form the mixture into patties.
|Fry the fritters in a large non-stick skillet on medium heat for about 2 to 3 minutes on each side.|
|The fritters should be golden brown.
Transfer the fritters onto a paper towel lined plate.
Let them cool down for 5 minutes before serving.
|Serve with Tzatziki sauce or yogurt.|