Zucchini and Feta Fritters with Yogurt Caper Sauce
A recipe for Zucchini and Feta Fritters with Yogurt Caper Sauce, based on a dish at the Jose Andres restaurant, Zaytinya.
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: fritter, zucchini
Servings: 18each, 2 ounce Fritters
For the Fritters
3poundsfresh zucchinicleaned and grated (about 8 cups raw)
1ouncechopped green onion
¼ouncefresh flat leaf parsleychopped
3ouncesfeta cheesegrated or crumbled
6eachegg whitesstiffly beaten
¼tspfreshly ground black pepper
For the Sauce
kosher salt and freshly ground black pepperto taste
Wash the zucchini, cut off the ends, and grate on a box grater in the largest holes (on in a cuisinart), leaving the skin on.
Bring a large pot of water to a boil and blanch the grated zucchini for about 30 seconds. Drain and cool on a sheet pan. When cool, place the blanched zucchini in a clean cotton dish towel and squeeze out the excess moisture. You should be left with about 4 cups of zucchini.
Beat the egg whites on high until stiff peaks form.
Combine the blanched zucchini, chopped herbs, green onion, and feta cheese in a large bowl.
Sprinkle in the flour and breadcrumbs and fold in.
Fold in the whipped egg whites until just incorporated and then season with salt and pepper. The mixture will be wet.