Martha Rose Shulman’s Greek zucchini fritters with grated zucc, chopped scallion, and feta. Yogurt and olives on the side. There was gazpacho.
These were … delicious. I made the fritter mix the day before and kept it chilled overnight. I used only half the feta (what I had on hand), which was plenty. They are a little delicate to shape, dredge and get in the pan, however the patties firmed up by the time I got to frying the second side (I used about 3/8” of olive oil for frying, which was enough). I made a half recipe for 6 fritters using a 1/4-c. measure to portion.
While the fritters benefited from a sprinkling of red pepper flakes at the table, I can’t think of any other changes I would make if I make them again (which I probably will).
A gift link to the recipe here.
