Baked zucchini-feta fritters with herbed yogurt
Units
Servings
Ingredients
Fritters
- 600 g zucchini, coarsely grated rounded
- 6 g fine salt rounded
- 120 g feta, crumbled rounded
- 2 large eggs rounded
- 70 g certified gluten-free oat flour rounded
- 50 g scallions, thinly sliced rounded
- 15 g fresh dill, chopped rounded
- 1 garlic clove, finely grated rounded
- 1 g black pepper rounded
- 15 ml olive oil rounded
Herbed yogurt
- 200 g plain Greek yogurt rounded
- 15 ml fresh lemon juice rounded
- 10 g fresh parsley or dill, chopped rounded
- 1/2 garlic clove, finely grated rounded
Method
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.