In the summer months in our restaurant, we used to grate about 24 pounds of zucchini every evening for these. It was incredible how many of them would be ordered. We used just feta in the original recipe, but the addition of some hard cheese only makes them better. They’re a perfect snack after a long day on the beach.
Serves 4 to 6 as a sharing plate
- 4 large zucchini
- 1 large red onion, diced
- 1 tablespoon olive oil
- 1 large handful of fresh mint leaves, chopped
- 1 handful of fresh dill, chopped
- 3 1/2 ounces feta, crumbled
- 3 1/2 ounces strong hard cheese, such as Manchego, Pecorino, or Parmesan, coarsely grated
- 4 tablespoons all-purpose flour (possibly a bit more), plus extra for dusting
- 2 organic eggs
- 1 teaspoon dried oregano
- Generous 3/4 cup vegetable oil, for frying
- Sea salt and freshly ground black pepper
