starter Mediterranean-inspired vegetariangluten-free
Baked zucchini-feta fritters with herbed yogurt
Small dill-flecked zucchini and feta fritters baked until browned, with a cool lemon-herb yogurt sauce.
Vorbereitung45 Min.
Garzeit24 Min.
Ruhezeit5 Min.
Ofen220°C
Portionen4
Original recipe informed by Good Food courgette-and-feta fritter techniques
Zutaten
Geschrieben für 33 × 45 cm Backblech
Einheiten
Portionen
Puffer
- 600 g Zucchini, grob gerieben gerundet
- 6 g feines Salz gerundet
- 120 g Feta, zerbröselt gerundet
- 2 große Eier gerundet
- 70 g zertifiziert glutenfreies Hafermehl gerundet
- 50 g Frühlingszwiebeln, dünn geschnitten gerundet
- 15 g frischer Dill, gehackt gerundet
- 1 Knoblauchzehe, fein gerieben gerundet
- 1 g schwarzer Pfeffer gerundet
- 15 ml Olivenöl gerundet
Kräuterjoghurt
- 200 g griechischer Naturjoghurt gerundet
- 15 ml frischer Zitronensaft gerundet
- 10 g frische Petersilie oder Dill, gehackt gerundet
- 1/2 Knoblauchzehe, fein gerieben gerundet
Angaben zur Ernährung sind ein Anhaltspunkt, keine Garantie. Bei einer Allergie bitte die Zutaten selbst prüfen.
Method
- Toss the grated zucchini with two-thirds of the salt in a colander. Leave for 25 minutes, then wrap in a clean tea towel and squeeze very firmly. Remove at least 150 ml liquid.
- Heat the oven to 220°C. Line a large sheet pan with parchment and brush with half the olive oil.
- Mix the squeezed zucchini with the feta, eggs, oat flour, scallions, dill, garlic, pepper, and remaining salt. Leave for 5 minutes to hydrate.
- Scoop 12 equal mounds onto the tray and flatten each to about 8 cm wide and 1 cm thick. Brush with the remaining oil.
- Bake for 12 minutes, flip carefully, and bake for 8 to 12 minutes more, until browned and firm.
- Mix the yogurt, lemon juice, herbs, and garlic. Serve three warm fritters per person with sauce alongside.
Make-Ahead and Storage
- Mix the yogurt sauce up to 2 days ahead and keep it separate.
- Refrigerate baked fritters for up to 3 days. Re-crisp at 200°C for 8 to 10 minutes or use an air fryer.
- Freeze cooled fritters for up to 2 months. Reheat from frozen at 190°C for 14 to 18 minutes. Do not freeze the sauce.
Notes
- Gluten-free when the oat flour is specifically labeled gluten-free and all packaged ingredients are verified.
- The mixture should hold a flattened mound. If the zucchini remains unusually wet, add 10 to 15 g oat flour.
Sources Consulted
- Good Food, “Air-fryer courgette & feta fritters”
- Good Food, “Baked mücver”
- Celiac Disease Foundation, “Gluten-Free Oats: What’s the Deal?”
Verwendete Quellen
Von Christoph Mayer