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Zucchini fritters with porcini mushrooms and feta

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Ingredients for 4 servings:

  • 560 g zucchini, cut into fine strips or grated
  • 260 g feta cheese, cut into small cubes
  • 40 g porcini mushrooms, dried
  • Milk as needed
  • 80 g egg(s), that is 2 very small eggs or 1 very large
  • 130 g flour
  • Salt
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Zucchini fritters

Soak the dried porcini mushrooms in warm water, squeeze out excess moisture, and finely chop. Strain and set aside the soaking liquid. Make a pancake batter with milk, porcini mushroom water, egg, flour, and a pinch of salt. Mix in the porcini mushrooms, zucchini, and feta, and let the batter rest briefly. Fry in oil until galette-sized (about the size of your palm). To do this, scoop out a small amount of batter with a small ladle or ice cream scoop, press out some of the liquid, then pour the batter into the hot pan and flatten slightly with a spatula. Cook until crispy and light brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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