VEGETARIAN

Zucchini and Potato Fritters with Mint and Feta Cheese

Baking and Desserts | Greek cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Zucchini and Potato Fritters with Mint and Feta Cheese

Ingredients

Courgette - 3 pieces
Potato - 2 pieces
Fresh Mint - 2 tablespoons
Scallions - 1 bunch
Feta cheese - 7.9 oz
Wheat Flour - 1 tablespoon
Chicken Egg - 1 piece
Butter - 0.9 oz
Olive Oil - 1 tablespoon
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Grate the zucchini on a coarse grater and place it in a colander. Set the colander over a pot, add 1 teaspoon of salt to the zucchini, and let it sit for about an hour to drain the juice.

Step 2

Wash the potatoes, place them in a pot, and add a little salt. Pour boiling water over them until they are completely covered, and cook on low heat for 8 minutes. Drain the water, cool the potatoes, peel them, grate them coarsely, and place them in a large pot. Season with salt and pepper.

Step 3

After an hour, rinse the zucchini mixture under cold running water, squeeze it out by hand, spread it on a clean kitchen towel, and press out any remaining juice.

Step 4

Combine the zucchini with the grated potatoes, chopped onion, chopped mint, grated feta cheese, and the beaten egg, and mix thoroughly. Divide the mixture into 6 parts and shape into patties.

Step 5

Melt the butter and olive oil, and brush the fritters on both sides. Place the fritters on a baking sheet and bake for 15 minutes on each side at 428°F.