A fine Mediterranean lunch.
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon baking soda
2 cloves garlic, crushed
1 tablespoon dried oregano
3 tablespoons fresh mint, chopped
3 1/2 cups coarsely grated zucchini
1 carot, peeled and julienned
1/4 cup chopped fresh Italian parsley
1 large onion, finely chopped
6 ounces feta, mozzarella or parmesan cheese, crumbled or shredded
5-7 tablespoons olive oil, for sauteing
freshly ground black pepper
YIELD: about 16-20 fritters
COURSE: Vegetables and Sides
- Whisk first 7 ingredients in medium bowl to blend. Mix in zucchini, carrot, parsley, cheese, and onion. Let stand until batter becomes moist, about 15 minutes. Using wet hands, shape by rounded tablespoonfuls into 2-inch-diameter patties; place on foil.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Fill the skillet with patties. Sauté until cooked through, browned, and crisp, about 3 minutes per side. Transfer to platter. Repeat with remaining patties, adding more oil, if needed.