Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Baked Zucchini Fritters with Feta-Yogurt Sauce
Zucchini fritters are commonly pan-fried on the stovetop, but we discovered that cooking them on a well-oiled baking sheet in a hot oven delivers equally tasty results with a fraction of the hassle. We shred the zucchini and onion on the large holes of a box grater, but if you prefer, the medium shredding disk of a food processor works, too. We use panko breadcrumbs as a binder because their fluffy, airy texture yielded lighter fritters than fine dry breadcrumbs. And we season the batter with za’atar, a Levantine blend of herbs, spices and seeds. A tangy, creamy sauce of yogurt, feta and fresh mint is the perfect accompaniment to these crisp, lacy fritters.
medium zucchini (about 1½ pounds total), shredded on the large holes of a box grater
medium yellow onion, shredded on the large holes of a box grater
01Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss the zucchini and onion with 1 teaspoon salt, then let stand for about 10 minutes. Place the mixture in a clean kitchen towel and wring out the moisture. Wipe out the bowl, add the eggs and whisk to combine. Add the zucchini-onion mixture, the panko, za’atar, ¼ cup mint and ¼ teaspoon pepper, then mix until well combined.
Picture does not match recipe.