Spinach fritters with zucchini and feta cheese
Zucchini, spinach and feta fritters that can be fried or baked. Serve with garlic yogurt.
Ingredients
| — | 1 medium zucchini |
| — | 500 g spinach |
| — | 1 egg |
| — | 1/2 cup flour (I mixed flour and cornmeal) + 1/3 cup flour |
| — | 350 g cheese (as much as you like) and optionally blue cheese |
| — | 2-3 stalks spring onion |
| — | 2 stalks spring garlic (I had none and used 4-5 cloves) |
| — | a bunch of parsley |
| — | ground black pepper |
| — | dill |
| — | nutmeg |
| — | oil for frying |
Instructions
- Wash the spinach, remove the tough stems and stalks, and pour boiling water over it just to blanch it. Immediately rinse it with cold water and squeeze it well.
- Chop it finely or blend briefly.
- Grate the zucchini and squeeze out the excess water well.
- In a bowl combine the grated zucchini, the finely chopped parsley, dill, spring onion, spring garlic and spinach, the egg, 1/2 cup of the flour, ground black pepper and the crumbled cheese. If needed add a little salt depending on how salty the cheese is.
- Put about 1/3 cup flour in a shallow wide plate.
- With wet hands shape balls from the fritter mixture, roll them in the flour, gently press them to flatten them and arrange them on a floured surface. (I baked them; still I rolled them in flour, then in oil, and put them in like that.)
- When all the fritters are formed, heat the oil (about 1 cm of fat) and fry the fritters on both sides (heat level 7 out of 9).
- Drain them on kitchen paper to absorb the excess fat.
- Serve them with plain (or strained) yogurt flavored with pressed garlic, salt, dill and a spoon of olive oil.
CAN ALSO BE BAKED IN THE OVEN.