Zucchini and Feta Fritters Recipe- Tutorial

Today we are sharing a guest post from the wonderful and talented Christina

at Mama's High Strung blog!

 

This is Labor Day weekend, for sure, but if you and your kids haven’t begun the back-to-school process... it’s headed your way!

 

Zucchini and Feta Fritters Tutorial

 

During the school year, many of us try to make Meatless Monday a weekly ritual. I found a delicious recipe that not only answers that call, but is also easy to make a day or two in advance and even freeze for the future (when New School Year Reality hits hard). Zucchini and Feta Fritters with Roasted Red Pepper Dip are perfect for this time of year because zucchini is so plentiful. Make sure you really WRING OUT the zucchini after shredding it because the fritters will not hold together... major disappointment. Summer may be (almost) over, but we can hold on to some of the delicious flavors of the season with these Zucchini and Feta Fritters!    

Zucchini and Feta Fritters with Roasted Red Pepper Dip   

prep: 1 hour cook: 20 minutes    

for the fritters you’ll need... 3 medium size zucchinis (about 1 lb.) 2 teaspoons salt ½ cup flour 1 teaspoon baking powder 1 tablespoon Italian seasoning 2 large eggs, beaten 6 ounces feta cheese, crumbled 2 cups frying oil (canola, vegetable or peanut)    

for the roasted red pepper dip you’ll need... 2 cloves garlic, peeled ½ cup toasted almonds 3 large roasted red peppers, drained 1 teaspoon white vinegar 1 tablespoon extra virgin olive oil salt and pepper to taste    

let's get to it... Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.  
1. Line a baking sheet with paper towels; set aside. Heat oven to 165°F.  

2. Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.  

3. Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.  

4. Whisk in beaten eggs, zucchini and ¾ of the feta cheese.  

5. Pour oil (enough to cover the bottom) into a large skillet and heat on medium high for 2 to 3 minutes. Using a ¼-cup measuring cup, drop 4 separate fritters into skillet, being careful not to crowd the pan. Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.

 

 

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Mama's High Strung!

~Be Sweet

Christina

Sweetest Haute

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