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The incredible edible zucchini is in season. These fritters are a great way to prepare them. They have a great crispy edge with a softer center. The mint gives them a refreshing touch in contrast with the feta. Even if you are not a feta fan, I encourage you to try it in this dish.
Place grated zucchini in a tea towel and squeeze to remove the liquid; discard liquid.
In a large mixing bowl, whisk egg. Add zucchini, garlic, onion, flour, panko, mint and feta cheese. Mix until well combined. Season with a dash of salt and pepper.
Heat vegetable oil in a large frying pan. Scoop 2 tablespoons of batter, flatten slightly and drop into the hot oil. Cook on each side for about 4-5 minutes, until browned. Transfer to a plate lined with paper towels to drain.
Serve immediately with a tzatziki sauce.
Latkes, simply put, are potato pancakes. And though they traditionally aren’t much more than a glorified hash brown, there is a technique to frying them. I’ve had any number of latkes over the years and it took a lot of trial and error to get the “fry” just right. Here now, I share with you my method for frying latkes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!