Zucchini Fritters

Pairs Well With

Serves 4


1 large onion, coarsely chopped

3 tablespoons vegetable oil, plus more for pan frying

1 pound zucchini, finely chopped

3 eggs

3 tablespoons all-purpose flour

—Black pepper, to taste

—Dash of salt

2-3 sprigs mint, chopped

2-3 sprigs dill, chopped

6-7 ounces crumbled feta cheese


Saute onion in 3 tablespoons oil over medium heat until it is soft and lightly colored.

Add zucchini and saute, stirring, until they, too, are soft.

In a bowl, beat eggs with flour until well blended. Add pepper and salt and herbs; mix well.

Fold feta into the eggs. Spoon in the onion-zucchini mixture. Don’t add the liquid released from the zucchini while cooking.

Film the bottom of a nonstick frying pan with oil over medium heat. Add 2 tablespoons of mixture for one fritter and leave enough space around each fritter for flipping it. Cook until both sides are slightly brown.

Drain on paper towels and serve.