Emily Ellyn’s Zucchini Feta Fritters make a fabulous summertime side or starter, punctuated with feta cheese and a bright Lemon Ricotta Sauce!
Cook Time: 10 mins
Total Time: 30 mins
Serves: 6 – 8
Pile the shredded zucchini in a colander and sprinkle with 1 teaspoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl.
Meanwhile, in a medium sized bowl, mix together ½ cup Frigo® Crumbled Feta Cheese, eggs, garlic, lemon zest, flour, ¼ cup fresh dill, ¼ cup fresh parsley, 2 tablespoons of the mint, black pepper, and paprika and refrigerate the fritter batter for about 5 minutes. After 5 minutes combine fritter batter with the drained zucchini.
For the dipping sauce, blend together the remaining Frigo® Crumbled Feta Cheese, Frigo® Whole Milk Ricotta, sour cream, and lemon juice in a food processor. Transfer to a serving bowl. Fold in remaining 2 tablespoons of fresh dill and mint and season with salt and black pepper. Reserve in refrigerator until ready to serve.
Preheat the oven to 350° F.
In a large skillet, heat 1/2 inch of vegetable oil to about 360° F. Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon or spatula, transfer the fritters to the prepared baking sheet. Repeat with the remaining fritter batter. Discard the paper towels and place the fritters in the oven for 3-5 minutes to keep them hot and crispy.
Serve hot with the Lemon Ricotta Sauce and sliced lemons.
Rad Tip: For a spiced up fun twist add fresh jalapenos to the zucchini fritter batter!