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2 large zucchini 2 teaspoons salt, divided 1 red onion, diced 3 cloves garlic, minced 2 eggs, beaten ⅓ cup feta, crumbled ½ teaspoon dill ½ teaspoon oregano
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½ teaspoon black pepper, divided ¼ cup flour ⅓ cup Parmesan cheese zest of 1 lemon vegetable oil, for frying ½ cup panko breadcrumbs
tullysfishmarket
1. Grate the zucchini and include the 1 teaspoon of salt into the mixture. After letting the zucchini lie for at least ten minutes, drain the grated zucchini and then wring it out using a clean dish towel or some paper towels to remove as much moisture as you can.
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2. The grated zucchini should next have the red onion, garlic, eggs, and feta cheese added to it. Stir until everything is evenly distributed.
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3. The combination of zucchini should now include the dill, oregano, one-half teaspoon of salt, and one-fourth teaspoon of black pepper. Mix all of the components together thoroughly by stirring the entire mixture.
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4. To the mixture made with the zucchini, add the flour and the Parmesan cheese.
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5. Begin with one-fourth cup of flour and add more as necessary up to one-half cup, or until the batter just starts to hold together. To the bowl, add the lemon zest.
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6. Warm a skillet and add enough vegetable oil so that it completely covers the bottom.
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7. In a bowl, combine the panko with the remaining amount of salt and pepper. Mix well.
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8. Take a handful of the mixture made from the zucchini, make it into a ball, and then roll the ball in the breadcrumbs. Repeat the process with the remaining zucchini mixture.
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9. As soon as the oil is heated, add the zucchini balls and use a spatula to press down on them so that they become flatter.
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10. Fry the fritters for about four to five minutes on each side, or until they have a golden brown color. Turn the page and continue as before on the other side. It's possible that you'll have to work in bunches.
tullysfishmarket
tullysfishmarket