Carrot Feta Zucchini Fritters

Carrot Feta Zucchini Fritters. These are one of the maximum cherished mezzes in our cuisine. You recognize mezzes are bloodless served meals which might be followed with raki, the Turkish alcoholic drink like Greek ouzo. These aren't just served as mezze, curiously they're one in every of our favorite breakfast foods as nicely.

Carrot Feta Zucchini Fritters

Usual zucchini fritters in Turkish delicacies ordinarily include feta for a touch tangy taste and herbs. No other additions, however I do love improvements in cooking, so I introduced grated carrot and purple bell pepper to provide my fritters a few color and additional flavors.

Carrot Feta Zucchini Friiters make perfect picnic or party meals too considering that they may be amazingly tasty while cold. You can even put together fritters sandwiches or vegetarian burgers to electrify your children or visitors!

Carrot Feta Zucchini Fritters


  • 3 egg
  • 1 cup grated carrot
  • 1 red bell pepper, diced
  • 2 cups coarsely grated zucchini
  • 5 tablespoons cornmeal or all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt or less if your feta is too salty
  • 5 tablespoons feta, crumbled
  • ½ cup olive oil to fry


  1. Salt the zucchini and carrot with about 1 teaspoon salt and wait for 5 minutes.
  2. Take a handful of them and remove the excess juice from them by squeezing them in your hands.
  3. Whisk eggs in a large bowl.
  4. Add cornmeal or flour, grated zucchini and carrot, diced red bell pepper, salt and feta in this order and mix with a fork well.
  5. Finally add baking powder and stir.
  6. Heat olive oil in a large skillet over medium heat.
  7. Drop 1 tablespoon of the batter into the skillet. Drop as many mounds as your skillet can take.
  8. Flatten slightly and fry 3 minutes on each side or until golden.
  9. Transfer them onto a paper towel and repeat with remaining batter.
  10. Serve warm or cold with yogurt.

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