As promised, I am back on the blog with new recipes after several trips. I went to Greece, which I loved a few years ago, and I really wanted to make these zucchini and feta fritters again, full of flavor, with dill and mint. They’ll be delicious crisp and warm, with a simple, fresh, lightly salted Greek yogurt. The contrast is fantastic!<\/p> \n \n

Recipe for about 20 doughnuts:<\/p> \n \n

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• 3 zucchinis (white or green), I got 550g of grated flesh<\/li> \n
• 180g of feta cheese<\/li> \n
• 1 tablespoon of olive oil<\/li> \n
• a few sprigs of dill<\/li> \n
• a few mint leaves<\/li> \n
• 180g of flour (to be adapted)<\/li> \n
• 1\/2 teaspoon baking powder<\/li> \n
• salt pepper<\/li> \n
• oil for frying<\/li> \n<\/ul> \n \n

  Wash the zucchini and cut off the ends. Grate the zucchini. With 3 zucchinis not too big, I obtained 550g of grated flesh.<\/p> \n

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  I took my blender with the shredding tool (usually for carrots, but here for zucchini), with the rather large blades. Pour the flesh into a container.<\/p> \n

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  Salt the zucchini a little and then squeeze them in your hands so that the juice comes out.<\/p> \n

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  There is still a good amount of it. It all depends on your zucchini.<\/p> \n

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  Cut the feta cheese into pieces.<\/p> \n

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  Put it in the container with the tablespoon of olive oil, add more salt (stay reasonable!) and pepper to taste.<\/p> \n

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  I obviously did not use all the herbs in the picture. I took some mint leaves (a dozen) and 4-5 sprigs of dill.<\/p> \n

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  Chop finely with a knife and pour into the container.<\/p> \n

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  Add the flour. The quantity will depend on the juice returned by the zucchini.<\/p> \n

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  Put in just enough flour to make the dough sticky.<\/p> \n

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  Heat a pan with at least 3-4 cm of oil (sunflower, rapeseed for cooking) to 180\u00b0C. Scoop a tablespoon of paste and with another spoon, pour into the hot oil.<\/p> \n

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  You can use as much as you can.<\/p> \n

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  The feta cheese makes its peek, but won’t come out too much, nor will it stop the cooking. Turn the doughnuts over regularly to ensure they are golden brown.<\/p> \n

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  Take them out as you go on a paper towel.<\/p> \n

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  Serve with a Greek yogurt in which you can put a little olive oil, dill or chopped mint, and salt to taste. You can also reheat them for 8-9 minutes in a hot oven and let them regain their crispness in 10 minutes.<\/p> \n \n

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  Beignets grecs de courgette et feta, kolokythokeftede<\/h2>\n

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  Comme promis, je reviens sur le blog avec de nouvelles recettes apr\u00e8s plusieurs voyages. Je suis parti en Gr\u00e8ce que j'avais ador\u00e9e il y a quelques ann\u00e9es et j'avais tr\u00e8s envie de refaire ces beignets aux courgettes et \u00e0 la feta, pleins de saveurs, avec de l'aneth et de la menthe. Ils seront d\u00e9licieux croustillants et chauds, avec un simple yaourt grec l\u00e9g\u00e8rement sal\u00e9 bien frais. Le contraste est fantastique !<\/span><\/div>\n

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