{"id":2545,"date":"2015-04-15T20:01:27","date_gmt":"2015-04-15T20:01:27","guid":{"rendered":"http:\/\/recipes.forthillfarm.com\/?page_id=2545"},"modified":"2015-04-16T18:17:23","modified_gmt":"2015-04-16T18:17:23","slug":"herbed-zucchini-feta-fritters","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=2545","title":{"rendered":"Herbed Zucchini Feta Fritters"},"content":{"rendered":"

by Didem Senol, via Food and Wine<\/em><\/strong><\/p>\n

4 medium zucchini (about 1 3\/4 pounds), coarsely shredded<\/h6>\n
Kosher salt<\/h6>\n
2 large eggs, lightly beaten<\/h6>\n
1\/2 cup all-purpose flour<\/h6>\n
1\/4 cup chopped dill<\/h6>\n
1\/4 cup chopped parsley<\/h6>\n
1\/4 cup plus 2 tablespoons chopped mint<\/h6>\n
1\/2 cup crumbled feta cheese<\/h6>\n
Freshly ground pepper<\/h6>\n
1 medium cucumber\u2014peeled, halved, seeded and coarsely chopped<\/h6>\n
1 cup Greek-style plain yogurt<\/h6>\n

Vegetable oil, for frying<\/p>\n

1. Pile the shredded zucchini in a colander and sprinkle with 1 tablespoon of salt. Toss the zucchini well and let stand for 5 minutes. Squeeze out as much liquid as possible and transfer the zucchini to a large bowl. Stir in the eggs, flour, dill, parsley, 1\/4 cup of the mint and the feta. Stir in 1\/2 teaspoon of pepper and refrigerate the fritter batter for about 10 minutes.<\/h6>\n
2. In a food processor, coarsely puree the chopped cucumber. Transfer to a medium bowl. Stir in the yogurt and the remaining 2 tablespoons of mint and season with salt and pepper.<\/h6>\n
3. Preheat the oven to 350\u00b0. In a medium saucepan, heat 1\/2 inch of vegetable oil to 350\u00b0. Set a paper towel-covered baking sheet near the stove. Working in batches, drop rounded tablespoons of the fritter batter into the hot oil and fry, turning the fritters a few times, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the fritters to the prepared baking sheet and repeat with the remaining fritter batter. Discard the paper towels and reheat the fritters in the oven for about 3 minutes. Serve the zucchini fritters hot with the cucumber-yogurt sauce. (The cucumber-yogurt sauce can be made ahead and refrigerated overnight. Serve the sauce lightly chilled.) Makes 4 to 6 first-course servings.<\/h6>\n","protected":false},"excerpt":{"rendered":"

by Didem Senol, via Food and Wine 4 medium zucchini (about 1 3\/4 pounds), coarsely shredded Kosher salt 2 large eggs, lightly beaten 1\/2 cup all-purpose flour 1\/4 cup chopped dill 1\/4 cup chopped parsley 1\/4 cup plus 2 tablespoons chopped mint 1\/2 cup crumbled feta cheese Freshly ground pepper 1 medium cucumber\u2014peeled, halved, seeded…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":209,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2545","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/2545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2545"}],"version-history":[{"count":4,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/2545\/revisions"}],"predecessor-version":[{"id":2579,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/2545\/revisions\/2579"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/209"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}