Baked zucchini-feta fritters with herbed yogurt

Method

1. 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.
2. Heat the oven to 220°C. Line a large sheet pan with parchment and brush with half the olive oil.
3. Mix the squeezed zucchini with the feta, eggs, oat flour, scallions, dill, garlic, pepper, and remaining salt. Leave for 5 minutes to hydrate.
4. Scoop 12 equal mounds onto the tray and flatten each to about 8 cm wide and 1 cm thick. Brush with the remaining oil.
5. Bake for 12 minutes, flip carefully, and bake for 8 to 12 minutes more, until browned and firm.
6. 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?”