1 medium cucumber peeled halved seeded coarsely chopped (medium)
0.3 cup optional: dill chopped
2 large eggs lightly beaten
0.5 cup feta cheese crumbled
0.5 cup flour all-purpose
50 servings kosher salt
0.3 cup mint leaves chopped
0.3 cup parsley chopped
50 servings pepper freshly ground
1 cup yogurt plain greek-style
50 servings vegetable oil for frying
4 medium zucchini shredded (medium,)
Equipment
food processor
bowl
baking sheet
paper towels
sauce pan
oven
stove
slotted spoon
colander
Directions
Pile the shredded zucchini in a colander and sprinkle with 1 tablespoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. Stir in the eggs, flour, dill, parsley, 1/4 cup of the mint and the feta. Stir in 1/2 teaspoon of pepper and refrigerate the fritter batter for about 10 minutes.
In a food processor, coarsely puree the chopped cucumber.
Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper.
Preheat the oven to 35
In a medium saucepan, heat 1/2 inch of vegetable oil to 35
Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fritters to the prepared baking sheet and repeat with the remaining fritter batter. Discard the paper towels and reheat the fritters in the oven for about 3 minutes.
Serve the zucchini fritters hot with the cucumber-yogurt sauce.
