Ingredients
4-Zucchini (Grated)
5-6 Scallions (Finely Chopped)
9 oz. Feta (try to find the stuff in water, it tastes better…)
Small Bunch Fresh Parsley (Chopped)
4-Leaves Fresh Mint (Chopped)
1 T.-Dried Mint
1 t.-Paprika
1 C.-Flour
Salt and Pepper
3-Eggs (Beaten)
Olive Oil For Frying
3-4 Limes (Cut Into Wedges)
Method
1. Grate zucchini and squeeze to eliminate wetness. Put chopped scallions and feta in a bowl. Mix. Add parsley, all the mint and paprika. Mix. Add flour and season well with salt and pepper. Mix. Gradually add egg and mix thoroughly. Add zucchini and mix well.
2. Heat olive oil and drop heaped teaspoonfuls in. Cook about 2 minutes each side until golden, then transfer to paper towels to drain.
3. Spritz with lime juice just before eat. May be served at room temperature.
I made these for our Tapas and Sangria shower. They were on my favorite foods in Greece and I tried many recipes before I found this one. Bryan hates feta and mint, but really enjoys these. They’re good because you can make them earlier in the day, put them in the refrigerator, then bring them up to room temp and serve right before your guests arrive.
