Herbed Zucchini And Feta Fritters

Recipe Ingredients

1 1/2 cups	355ml	Plain yogurt
1 cup	146g / 5.1oz	Garlic clove - crushed (large)
		Salt - to taste
1 lb	454g / 16oz	Zucchini - (2 large)
4 oz	113g	Feta - grated
1/3 cup	30g / 1.1oz	Minced dill
1/3 cup	30g / 1.1oz	Minced parsley
1/4 cup	10g / 0.4oz	Thinly-sliced mint leaves
2/3 cup	41g / 1.4oz	Flour
3/4 teaspoon	3.8ml	Baking powder
2 teaspoons	10ml	Eggs - beaten (large)
		Mild olive oil - for frying

Recipe Instructions

Place yogurt in a small sieve lined with cheesecloth and set over a bowl. Drain in the refrigerator for 2 hours or overnight.

Place drained yogurt in a bowl, stir in garlic and salt to taste and let mixture stand at room temperature while preparing fritters.

Shred zucchini in a food processor using a 3/8-inch hole. Place shredded zucchini in a fine sieve and press hard against the sieve to extract as much liquid as possible. In a large bowl, mix zucchini, feta, dill, parsley and mint and stir until well combined.

Sift flour and baking powder into bowl. Add half of mixture to the eggs and stir to form a smooth paste. Stir paste into zucchini and combine thoroughly. Sprinkle in the rest of the flour mixture and stir in well. Let stand for about 10 minutes. Stir again.

Line a cookie sheet with paper towels. In a 12-inch skillet, heat 1 inch of oil to 375 degrees, or until a drop of batter sizzles on contact. Drop 3 (1-tablespoon) portions of batter into oil without overcrowding and flatten lightly with the back of a spoon. Fry until deep golden and crusty, about 1 1/2 minutes per side.

With a slotted spoon, transfer fritters to the paper towels to drain and continue to fry remaining fritters. Serve hot or warm, with the yogurt dip.

This recipe yields 36 fritters.

Each fritter: 50 calories; 2 grams protein; 3 grams carbohydrates; 0 fiber; 4 grams fat; 1 gram saturated fat; 16 mg. cholesterol; 52 mg. sodium.

Source:
The Los Angeles Times, 06-09-2004

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