INGREDIENTS
- Zucchini (2 medium-sized) coarsely grated
- Scallions, (3) white and light green parts only, thinly sliced, plus more for serving
- Parsley, roughly chopped (1/2 cups)
- Fresh Dill, chopped (1/4 cup)
- Egg (1)
- Egg yolk (1 egg)
- All-purpose flour (1/3 cup)
- Crumbled feta (1/3 cup)
- Canola oil (1/4 cup)
- EVOO (1/4 cup)
- Avocado Cream
- Flaky sea salt
Avocado Cream
- Avocado
- Lime juice
- EVOO
- Salt
DIRECTIONS
- Place the grated zucchini in a clean kitchen towel and sprinkle it with a pinch of salt, then twist the towel to squeeze out excess water.
- Turn the zucchini into a large bowl and mix with the scallions, parsley, dill, egg and egg yolk.
- Add the flour, stirring slowly so that no lumps form. Season with salt & pepper.
- Gently fold in the feta and set aside.
- In a large sauté pan, heat about half of the canola oil and half of the olive oil over medium heat.
- Working in batches, drop 1/4 cups at a time of the zucchini mixture into the pan, leaving about 2 inches between each fritter. Fry golden and crisp, 1.5-2 minutes per side.
- Transfer the fritters to a paper towel-lined plate. Repeat with the remaining mixture, adding additional oil as needed.
- Serve the fritters sprinkled with flaky sea salt, thinly sliced scallions, and chopped dill, with the avocado cream on the side.
- Credit: Cook Beautiful by Athena Calderone
