Zucchini fritters with spinach and feta
3 servings
40 minutes
The greenest, most summery and resort-like version of zucchini fritters. If spinach doesn't grow in your garden, you can add green beans, young peas or the same spinach, but bought frozen . The important thing here is that vegetable protein (spinach and beans have a lot of it) makes the fritters filling and even a bit meaty, without making them heavier. If you want to eliminate every single "animal" ingredient and make the fritters vegan, replace feta with tofu, you can skip the eggs altogether or use a "flax egg" instead, which is a gruel of flaxseed flour diluted with wate
1
Peel the zucchini and grate it coarsely.
- Zucchini: 500 g
2
If you have time, you can salt them and leave for 10 minutes instead of squeezing; they will release excess moisture. If there's no time, immediately drain in a colander and squeeze well, gathering the pulp in handfuls.
- Zucchini: 500 g
3
Wash the greens, dry them, and chop finely.
- Spinach: 60 g
- Fresh mint: 30 g
4
Crumble the feta with a fork.
- Feta cheese: 150 g
5
Add feta, greens, salt, and pepper to the grated zucchini.
- Feta cheese: 150 g
- Spinach: 60 g
- Fresh mint: 30 g
- Salt: to taste
- Ground black pepper: to taste
6
Beat the egg separately in a bowl with a fork and add it to the zucchini. Mix well.
- Chicken egg: 1 piece
7
Add the sifted flour there.
- Wheat flour: 60 g
8
Mix the dough thoroughly.
9
Heat vegetable oil in a pan and spoon the batter into pancakes, spaced apart.
- Vegetable oil: 50 ml
10
When one side of the pancakes is browned, carefully flip them to the other side and let them brown well.
11
Prepare the sauce by mixing yogurt, pressed garlic, salt, pepper, and lemon juice to taste. Serve the ready zucchini pancakes with this sauce.
- Natural yoghurt: 100 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 0.5 piece