By Fran Lane

Baked Zucchini Fritters with Oregano and Mint

This delicious Greek recipe is very popular on the Greek island Ikaria. Zucchini grows like crazy in Ikarian gardens and these fritters are served in local taverns and homes everywhere! These fritters are usually fried but many people are baking them today. I got this recipe from Ikaria: Lessons on food, Life, and Longevity from the Greek Island Where People Forget to Die, by Diane Kochilas. This is a great way to take advantage of the abundance of summer zucchini. Enjoy. Tom~

2 pounds zucchini, grated / 2 teaspoons salt / 2/3 cup crumbled feta cheese / 2 large eggs, lightly beaten / 5 scallions, white and tender green parts, finely chopped / 1/3 cup finely chopped fresh mint / ¼ cup finely chopped fresh oregano / 1 to 1 1/2 cups all-purpose flour / Salt and freshly ground black pepper

Put the grated zucchini in a colander, sprinkle with the salt, and rub between your palms until wilted, wringing out as much liquid as possible from the vegetable. For the best result, you can even leave the grated zucchini overnight, pressed down in a colander with a plate and several cans as weights.

Transfer the zucchini to a bowl and add the feta, eggs, scallions, and herbs. Add half the flour and stir. Add additional flour a few tablespoons at a time, until the mixture is a very thick batter. The amount of flour may vary depending on the consistency and water content of the zucchini. Season with salt, if needed, and pepper to taste. Refrigerate the mixture, covered, for 1 hour.

Preheat oven to 375°. Line a shallow baking pan and with parchment paper. Using a tablespoon, take a little of the mixture at a time and shape into patties and place on the parchment paper. Bake the patties, in batches if necessary, until golden brown and crisp, 15 to 20 minutes.


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