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EN
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
500 g. zucchini 
1 green onion, thinly sliced
¼ bunch of parsley, chopped
salt
freshly cracked pepper
1 egg
2 tbsp olive oil
150 g. DODONI feta
50 g. self rising flour
vegetable oil for frying
200 g. semi-skimmed DODONI greek yoghurt 2%
1 tbsp olive oil
salt
freshly cracked pepper
¼ bunch of dill, chopped
PREPARATION 
Wash the zucchini and remove their stems and root edges. Slice the green onion and chop the parsley and dill.
EXECUTION 
Grate the zucchini, put them on a strainer and salt well. Mix and let strain for 15-20 minutes.
Prepare the yoghurt dip. Mix the yoghurt, olive oil, salt and freshly cracked pepper and dill in bowl. Set aside.
Squeeze the water off the zucchini and move to a bowl.
Add the green onion, parsley, dill, freshly cracked pepper, olive oil, flour, egg and crumbled DODONI feta to the bowl.
Mix with a spoon until all ingredients come together.
Heat vegetable oil in a frying pan. As soon as the oil is warm enough, take spoonfuls of the zucchini mixture and fry them, for about 2-3 minutes each side.
When they’re golden brown, remove them using a skimmer and place them on kitchen paper towel. Repeat with the whole mixture.
Serve the zucchini fritters warm, with the yoghurt dip on the side.
