Zucchini Fritters with Feta

Name: Zucchini Fritters with Feta
Ingredients: 500 g zucchini; 150 g feta or brynza (brine cheese); 100 g flour; 2 eggs; 1 tbsp sour cream; half a bunch of dill; spices to taste (I used marjoram and garlic); salt, pepper; 70 g sour cream; 70 g yogurt; 1-2 tsp lemon juice; spices to taste (I used marjoram and garlic); salt, pepper

A zucchini fritter recipe with an unexpected twist — feta. The feta adds a pleasant saltiness and a tangy, cheesy flavor to the fritters, giving a familiar dish a whole new personality. If you don't have feta or brynza (brine cheese) on hand, you can use any other cheese or even lightly salted cottage cheese — it'll still be great, though it will be quite a different recipe ? My daughter ate three of them right away and insisted I write that these are absolutely delicious! Kids don't lie — they really are, and I'm saying so right here ? I got 10 medium-sized fritters out of this recipe.

Ingredients:

500 g zucchini
150 g feta or brynza (brine cheese)
100 g flour
2 eggs
1 tbsp sour cream
half a bunch of dill
spices to taste (I used marjoram and garlic)
salt, pepper
Sauce:
70 g sour cream
70 g yogurt
1-2 tsp lemon juice
spices to taste (I used marjoram and garlic)
salt, pepper

How to cook zucchini fritters with feta

Grate the zucchini on a coarse grater, sprinkle lightly with salt, and let sit for 5–10 minutes.

Squeeze the mixture firmly in your hands and transfer it to a separate bowl. Add the finely crumbled feta, eggs, sour cream, finely chopped dill, and spices. Season with salt and pepper.

Stir to combine, then add the flour and mix again.

Make the sauce by mixing all the sauce ingredients together in a small bowl.

Drop spoonfuls of the batter into a skillet with heated oil (I use clarified butter, but any oil you like works fine) to form fritters. Fry until golden.

Flip and fry the other side. Cover with a lid, reduce the heat to the lowest setting, and cook for 5 minutes. If you prefer very soft zucchini in your fritters, leave them for 10 minutes.