To prepare the cucumber, start by putting it diced in a strainer and seasoning it with a little salt. After letting it rest for ten minutes to extract further moisture, carefully squeeze the cucumber to get rid of any last bits of water.
Prepare the Greek Yoghurt Sauce: Greek yoghurt, cucumber, lemon juice, olive oil, and chopped garlic should all be combined in a medium-sized bowl. Mix well until fully incorporated. To taste, add kosher salt to season. To enable the flavours to mingle while you cook the fritters, cover and chill the sauce.
Regarding the Feta, Spinach and Zucchini Fritters:
Grate the zucchini and put it in a sieve to prepare it. To extract moisture, sprinkle with a little amount of salt and let them rest for about ten minutes. After that, extract as much liquid as you can using a fresh cheesecloth or kitchen towel. This is a critical step in avoiding soggy fritters.
Combine the grated zucchini, chopped spinach, crumbled feta, minced herbs, beaten eggs, minced scallions, and minced garlic in a big bowl. Mix well by stirring.
Add the dry ingredients and stir. Incorporate the flour and baking powder into the combination of vegetables. Mix until all ingredients are well blended. To taste, add salt and black pepper for seasoning.
Form the Fritters: Using your hands or a spoon, shape the mixture into little patties that have a diameter of two to three inches.
ADVERTISEMENT
