Greeks love zucchini and an all-time favorite when it comes to summer appetizers, are the zucchini fritters or just plain fried zucchini. The fritters are usually a combination of grated zucchini, onions, herbs and sometimes cheese (you can see my baked muffin version here), and it requires a bit of prep, so when I came across a French video showing an interesting technique with zucchini fritters, I simplified it (you only dip it in some flour), made it a bit more Greek using feta instead of mozzarella and they were amazing.
Basically you slice a zucchini in very thin slices lengthwise using a mandolin or a vegetable peeler. This is the only somewhat difficult step in this recipe, you need to have thin slices that are flexible and bendy, otherwise the recipe won’t work.
Once you have the slices, you need 2 slices for each fritter and place them on your work surface like a cross and place a small piece of feta in the center.
Fold over (starting from the bottom slice) alternating each zucchini slice.
Secure with a tooth pick.
Yes, these are lightly fried, not deep fried, but absorb very little oil. Make sure the olive oil is hot otherwise the zucchini will absorb more oil and become soggy. The result is a bit of crunch on the outside and soft on the inside.
Photos by Elena Paravantes © All Rights Reserved