Wow, were these good! And, they didn’t fall apart! My 9 year old said they were in his top 10 of favorite foods I have ever cooked. I used cornmeal instead of flour, and I didn’t add the entire amount of carrots (got tired of grating them!). I will add more feta next time.
Carrot Feta Zucchini Fritters
2 cups coarsely grated zucchini
1 cup grated carrot
1 red bell pepper, diced
5 tablespoons cornmeal or all purpose flour (I used cornmeal)
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
Salt the zucchini and carrot with about 1 teaspoon salt and wait for 5 minutes.
Take a handful of them and remove the excess juice from them by squeezing them in your hands.
Whisk eggs in a large bowl.
Add cornmeal or flour, grated zucchini and carrot, diced red bell pepper, salt and feta in this order and mix with a fork well.
Finally add baking powder and stir.
Heat olive oil in a large skillet over medium heat.
Drop 1 tablespoon of the batter into the skillet. Drop as many mounds as your skillet can take.
Flatten slightly and fry 3 minutes on each side or until golden.
Transfer them onto a paper towel and repeat with remaining batter.
Serve warm or cold with yogurt.