Zucchini Fritters

Name: Zucchini Fritters
Yield: Serves 4 to 6 (Makes 12 fritters)
Ingredients: 1 pound, zucchini (about 2 medium), trimmed; 1 teaspoon, table salt; 8 ounces, feta cheese, crumbled (about 2 cups); 2 , scallions, minced; 2 tablespoons, minced fresh dill; 2 , large eggs, lightly beaten; 1 , medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon); 1/4 teaspoon, ground black pepper; 1/4 cup, unbleached all-purpose flour; 6 tablespoons, olive oil; 1 , lemon, cut into wedges (for serving)

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Vegetarian

Moisture-laden zucchini can be soggy and bland when pan-fried. This Mediterranean recipe produces a crisp, highly-flavored fritter.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6 (Makes 12 fritters)

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

These crispy zucchini fritters, packed with feta cheese and dill and served with a cucumber-yogurt sauce, make an appealing and easy entrée. The key to success was to prevent the zucchini, which has a high moisture content, from turning the...

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