4 zucchini (approx. 1½ pounds)
5-6 scallions, finely chopped
9 ounces feta cheese
Small bunch fresh parsley, chopped
Small bunch fresh mint, chopped
1 tablespoon dried mint
1 teaspoon paprika
Scant 1 cup all-purpose flour
Salt and pepper
3 eggs, beaten
Olive oil for frying
Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden
Makes 24 Servings (1 Fritter Per Serving)
Nutritional Info Per Serving: Calories 74; Total fat 4 g; Sodium 221 mg; Carbs 7 g; Fiber 1 g; Protein 3