I’ve been traveling all around New England for the past couple of weeks on an audition tour of sorts, so there hasn’t been much time for cooking. As a result, I’ve got quite the backlog of produce piling up in my fridge. No complaints here, as I actually found myself craving veggies and missing my CSA produce while I was on the road, but it means that I’ve got some catching up to do!
My husband and I toured Greece five years ago on our honeymoon, and both of us have been in love with Greek food ever since. Greek food can be a bit seafood-focused, given its island culture, but there is a lot of delicious Greek flavor to be had if you’re a vegetarian, too.
I’ve made zucchini fritters in the past as a way of making my veggie-averse, feta-worshipping husband happy, but we had half summer squash and half zucchini in our CSA baskets for the past three weeks. I’m not a huge fan of summer squash on its own, but I wondered if it would work as well in these Greek-style fritters. And it totally did!
Mine were about 2/3 summer squash and 1/3 zucchini because I had some summer squash that really needed to be used first, and these were absolutely delicious. Throw in a young onion from my week five basket and a big bunch of fresh dill from this week’s basket, and you not only have a great way to use up a ton of veggies at once, but an incredibly tasty dinner. OPA!
Greek Zucchini & Squash Fritters
- 4 cups packed grated zucchini & squash (6-7 very small zucchini & squash, shredded together in whatever ratio you choose)
- 1/2 bunch dill, chopped
- 1 young onion including greens, diced
- 1/2 teaspoon nutmeg
- 1 cup feta
- 3 eggs, beaten
- 1 1/4 cup flour
- Salt & pepper to taste
- 4 TB olive oil for frying