In the Summer Kitchen with Jen Costa
In the Kitchen with Nature Evolutionaries, a monthly feature that shares recipes from Earth-honoring, plant-wise folks passionate about delicious and healing foods. This is an invitation to connect with Nature through preparing and eating our food.
Greek Inspired Zucchini Fritters with Peppermint & Dill
As the summer heat bears down, nothing is more refreshing than a dish that both satisfies and cools you down. Inspired by the flavors of Greece, these Zucchini Fritters with Peppermint & Dill are the perfect addition to your summer menu. Combining the crispiness of fried fritters with the fresh, herbaceous notes of dill and peppermint, this recipe will transport your taste buds straight to the Mediterranean.
Packed with nutritious zucchini, these fritters are a delightful way to incorporate more vegetables into your meals while enjoying their natural cooling qualities. Serve them with zesty lemon wedges, cucumber tzatziki, or plain Greek yogurt for an extra layer of flavor and freshness.
Whether you're hosting a summer gathering or looking for a quick, delicious meal to enjoy during these sweltering days, these zucchini fritters are sure to be a hit.
Pair them with a chilled glass of homemade hibiscus & mint limeade, and you'll have the perfect remedy for the summer heat.
Ingredients (yields 12 fritters):
For The Fritters:
5 –6 zucchinis (about 3 pounds), grated
1 teaspoon salt
3 tablespoons breadcrumbs
5 tablespoons all-purpose flour
3 tablespoons semolina flour
1 teaspoon baking powder
¼ cup finely chopped dill (use 1/2 if dried)
¼ cup finely chopped peppermint (use 1/2 if dried)
¼ cup finely chopped green onions
2 eggs, lightly whisked
2 tablespoon olive oil
4 ounces feta cheese, crumbled
¼ teaspoon Black pepper
Extra virgin olive oil, for frying.
For Serving: Lemon or lime wedges, cucumber Tzatziki, or plain Greek yogurt.
INSTRUCTIONS:
1. Salt the zucchini. Place the zucchini in a strainer with 1 teaspoon of salt. Mix well and set aside for 30 minutes so juices can be released. After 30 minutes, squeeze out any extra moisture with your hands and place into a bowl.
2. Make the batter. To the zucchini, add the breadcrumbs, flours, baking powder, dill, mint, green onions, eggs, feta, olive oil and pepper. Mix until all the ingredients are incorporated. Wait 5 minutes and if the batter seems too wet, add a little more flour.
3. Get ready to fry. Heat the oil in a shallow wide pan over medium-high heat until hot.
4. Fry the fritters. Add spoonfuls of the mixture into the oil. Cook the fritters in batches and add more oil if it gets too dry. Cook until golden and crispy, 3-4 minutes per side.
5. Drain. Transfer the cooked fritters to racks or a plate lined with paper towels.
Serving:
Serve either hot or at room temperature with lemon or lime wedges and cucumber tzatziki or Greek yogurt on the side.
We had them with tzatziki on top and curried chicken salad with lots of celery, scallions, pickled red onion, pistachios, dried currants, cilantro, and slivers of two tiny spicy Thai red chilis for a kick.
Enjoy, and may your bellies be happy and full today!
Jen Costa of www.eldermoonschool.net
Hello, I am a 30-year Community Herbalist, Apothecary Creator, Biologist/Botanist, 18-year Critical Care RN, Teacher, and Founder of ElderMoon School of Herbs and Earth Medicine. I live among the mountains, forests, and streams of the beautiful Hudson Valley, NY with my husband Jay and three sons in various stages of leaving the nest.
