Greek zucchini fritters

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut off the ends of the zucchini and grate them using the large holes of a box grater.

Step 2

Transfer the grated zucchini to a tea towel, add some salt, and squeeze the towel well to remove all the moisture of the zucchini.

Step 3

Put the grated zucchini into a bowl and set it aside.

Step 4

Finely chop the green part of the spring onions, the mint, dill, and basil, and add them to the bowl with the zucchini.

Step 5

Add the lime zest, cumin, chili flakes, and eggs, and then use your hands to crumble the feta cheese into the bowl.

Step 6

Mix the ingredients with a serving spoon until completely combined.

Step 7

Add the flour and fold it into the mixture just until it is incorporated. Optionally, refrigerate the bowl for 30 minutes.

Step 8

Place a non-stick frying pan over medium-high heat, add the olive oil, and let it heat up well.

Step 9

Spread some paper towels in a baking pan and set it aside.

Step 10

Use a tablespoon to transfer the zucchini fritter mixture to the pan in batches, and press them down gently to spread and shape them nicely.

Step 11

Cook the zucchini fritters for 2-3 minutes on each side, until they are nicely golden.

Step 12

Transfer the fritters to the baking pan, using a slotted spatula, to drain the excess oil.

Step 13

Put the yogurt, honey, cumin, salt, and pepper into a small bowl, and mix them well.

Step 14

Serve the zucchini fritters with the yogurt sauce.

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