Go Back
Print
Image of a platter with the cooked zucchini and asparagus fritters

Zucchini and asparagus fritters with feta

Course Breakfast, Fingerfood, Side Dish
Cuisine Greek
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 15 minutes
Servings 12 fritters
Author Eleni Georges

Ingredients

  • 450 g zucchini, 2 large zucchinis
  • 1 ¼ tsp salt
  • 12 green asparagus, 200g
  • 3 sprigs green onion, 110g, washed and dried
  • 15 sprigs fresh dill, washed and dried
  • 15 sprigs fresh coriander, washed and dried
  • 200 g feta, crumbled
  • 90 g plain flour, 4 heaped tbs
  • 2 large eggs
  • 2 tsp sumac
  • 2 tsp dry mint
  • ½ tsp black pepper
  • Extra virgin olive for frying

Instructions

  1. Grate the zucchini and sprinkle the salt all over it. Line a sieve with a chux cloth, over a bowl. Place the salted zucchini in the chux cloth and set it aside for 15min. If you do not have a chux cloth just place it in the sieve and use your hands later on to squeeze out the liquid.
  2. Meanwhile prepare the other ingredients. Remove the woody ends of the asparagus and the roots of the dill and coriander. Finely chop the asparagus, green onion, dill and coriander. Once the zucchini is ready, wrap it in the chux cloth and squeeze out all the excess liquid.

  3. Combine all the ingredients together in a bowl and set aside for 10-15min so that they combine. In the meantime heat a large frying pan to a high heat. Once the fritter mix has rested, reduce the heat to a medium and add a thin layer of extra virgin olive oil.

  4. Scoop 1/3 cup or 2 heaped tablespoons of the mixture into the frying pan and use the back of the spoon to flatten each one into a large circle. 12 fritters are made this way. You may choose to make them smaller depending on how you want to serve them.

  5. Fry for 5min on each side and repeat the process until all the mixture is done. Serve it with a soft boiled egg and smoked salmon for breakfast or with a salad and herbed yoghurt for a light lunch.