It is really one of my favorite dishes of all times. I like it as on each occasion you can make it a little bit different.
Most of the time I use zucchini. However, when it is the season of vegetable marrow I use it instead of the zucchini, as you will see only a little difference in the color of your fritters, yet the taste remains delicious. Sometimes I add parsley instead of dill or add spring onions and more herbs. Also, it is great when you add some grated hard cheese or just pieces of feta inside (if you do so, please pay more attention while frying, as they can burn more easily). Most of the time I use only the whole-wheat flour or make it half/half. It is much healthier than the normal one, and because of its texture you will actually need less of it to get the needed consistency. I like to eat them just with sour cream, but Greek yoghurt or tzatziki goes well with it too.
- 2 medium size zucchini or vegetable marrow (approx. 800 gr), grated
- 1 small carrot (approx. 50 gr), grated
- 50 gr all-purpose flour (approx. 4 tbsp)
- 50 gr whole-wheat flour (approx. 4 tbsp)
- 2 eggs, beaten
- 1 bunch of dill, chopped
- 2 cloves of garlic, smashed
- salt, pepper to taste
- oil for frying
- Wash the zucchini and trim off the ends.
- Grate them on the large holes and place in a bowl, add 1 tsp of salt and mix, rest for about 15 minutes.
- Then squeeze out the resulting moisture and transfer to another bowl.
- Combine the zucchini, carrot, garlic, dill, eggs, and flour and mix it well. Add pepper and more salt if needed.
- Heat up the oil in a large pan over medium high heat. Put 1 tablespoon of butter for each fritter, flatten it with the spoon a little bit to get a round shape and cook for about 3 minutes on one side, then flip and cook the other side 3-4 minutes longer under the lead on a lower heat.
- Transfer to a papertowel-lined plate to take out the access oil.
- Serve with sour cream or Greek yoghurt.