Zucchini Fritters from Macedonia: The Cookbook by Katerina Nitsou
This recipe is something we make on lazy weekend afternoons and is one of my husband’s favorites. The addition of feta adds a bit of salty sharpness to the mild zucchini. Serve them with Kisolo...
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Ingredients
- ¼ teaspoon paprika
- 2 teaspoons finely chopped fresh dill
- ½ teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- Vegetable oil, for frying
- 2 eggs, whisked
- ¾ cup (115 g) grated feta cheese
- ⅓ cup (40 g) all-purpose flour
- 1 medium starchy potato, such as russet, peeled and grated
- 4 scallions, thinly sliced
- 1 lb 5 oz (600 g) zucchini (3 medium), grated
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