Oven Baked Zucchini And Feta Fritters - so light, simple to make and very addictive

Zucchini And Feta Fritters

yield

time

Ingredients

FOR THE ZUCCHINI CAKES: – 2 medium zucchini — , trimmed, peeled and grated – 1 tsp salt – 1/4 tsp black pepper – 1 garlic clove — , pressed – 1 tbsp olive oil – 1 tsp baking powder – 2 tbsp chopped dill — (fresh or frozen) – 2 large eggs – 1 cup crumbled feta cheese – 3/4 cup breadcrumbs — (I used Panko) FOR THE YOGURT SAUCE: – 1 cup Greek yogurt – 1/2 small garlic clove — , pressed – salt to taste – 1-2 tsp chopped dill

16 servings

50 mins

Step 1

Place grated zucchini in a mesh strainer over a bowl. Sprinkle with salt, stir to evenly distribute it. Let the zucchini sit like that or 20 minutes, so they can release liquid.

Step 2

After 20 minutes squeeze out as much liquid out of the zucchini as you can.

Step 3

Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.

Step 4

 In a bowl combine drained zucchini, black pepper, garlic, olive oil, baking powder, dill, eggs, feta cheese and breadcrumbs.

Step 5

Shape about 2 tbsp patties and place them on the baking sheet, leaving some space in between.

Step 6

Bake at 350 F until golden - for 20-30 minutes.

Step 7

FOR THE SAUCE: Combine all ingredients in a bowl and serve with zucchini cakes.

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