• 2/3 cup (100g) finely chopped spring onions (scallions)
• ½ teaspoon pepper
• 2 eggs (M)
• 5 tablespoons (75g) flour
• 1 teaspoon (6g) baking powder
• 1 cup (100g) grated Kefalotyri cheese
• 1 package (200g) crumbled Feta cheese
For the Coating
• 1 cup (150g) all-purpose flour
• 4 well-beaten egg whites (if you prefer, you can use whole eggs)
• 1 package (150g) Panko (Japanese breadcrumbs)
For Frying
• plenty vegetable oil for frying
METHOD
1. Grate the zucchini using the coarse side of the grater. Place them in a sieve and sprinkle with the salt. Mix well and set aside for 30 minutes. Drain them thoroughly; we don't want any moisture left. Place them in a bowl and add all the other ingredients. Cover and refrigerate for 30 minutes.
2. Take about 50-60g of the mixture and shape the zucchini fritters into an oval shape. Coat them in the flour, then the egg white (or whole egg if you prefer), and finally the Panko breadcrumbs. Pour enough oil into a frying pan to cover them halfway and place it over the heat to warm up.
3. Lower the heat to medium and place 6 zucchini fritters at a time so that the oil temperature doesn't drop too much. Fry for 3-4 minutes on each side and remove them onto absorbent paper. Before adding the next batch, turn the heat up to let the oil heat up again, then lower it back to medium when you place the next batch of fritters in. Serve with yogurt or tzatziki.
