Zucchini Feta and Mint Fritters

by angelika on August 20, 2011

Zucchinis are abundant this time of year, and between my CSA and friends with gardens we usually have more zucchini than we know what to do with. You may have also noticed that I am on a savory cake kick. It’s just such a great way to get Little Man to eat vegetables. Well I was perusing Pinterest (warning, very addictive!)  last week and noticed these zucchini fritters pinned by many a friend. I just had to try them! The original comes from Cook Your Dream and you can find the recipe here. I only tweaked the recipe a bit, I converted the recipe to cups instead of weight measures and added more shallot and garlic. They come together so quickly and they are truly spectacular. What really makes these fritters for me is the flavor combination of feta and mint. Until the watermelon feta and mint salad, I had no idea how perfectly these flavors paired together. Now I am 100% sold. I’ll eat anything that calls for feta and mint. Fry it up in a cake? Yes please!

Zucchini Feta and Mint Fritters
2 cups grated zucchini
1/2 teaspoon salt
2 shallots, thinly sliced
1 tablespoon minced garlic
2 eggs
1 tablespoon chopped fresh mint
+/- 7 ounces feta 
1/3 cup flour
fresh ground pepper 
pinch of salt
olive oil for frying 
Grate the zucchini, for me this was two larger zucchini. Place the zucchini in a colander and mix in the 1/2 teaspoon of salt. Let it stand for 20 minutes and then squeeze out the water. 
In a large bowl combine all the ingredients and stir well. I put in 7 ounces of feta, as I really love feta. I also recommend using a good imported sheep feta if you can find it. The taste is so much better than the commercial variety you find here. It is an expensive ingredient and you could definitely get away with using even half. Grind some fresh pepper into the batter and a pinch of salt for good measure. 
Oil a pan or griddle, I used olive oil. Measure out the fritters using a 1/4 cup. Lightly oil the back of a spatula and use it to press the cake into shape. Fry for 3-4 minutes on each side, or until it is golden. Transfer to a paper towel to blot some oil. 
We served these with the yogurt sauce that we made with the Quinoa cakes I poster earlier this week. It was divine! I liked the yogurt dil sauce better with these cakes that the quinoa cakes. You can find the recipe here
A votre santé! 

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