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Step 1
Wash the zucchini and cut off the ends, but do not peel. Grate with a food processor or box grater. Put the grated zucchini in a colander, sprinkle with salt, and mix to coat evenly. Place the colander in the sink and let the zucchini drain for 15-30 minutes. Gently squeeze the zucchini with your hands to remove as much water as possible.
Step 2
While the zucchini is draining, combine the eggs, green onion, mint, feta, and black pepper in a large bowl. Add the drained zucchini. Mix in enough self-rising flour to make a soft dough, about 1 1/2 cups.
Step 3
Deep fryer cooking instructions: If using a deep fryer, preheat the oil, preferably olive oil, to 375°F. Line a large plate with 3-4 layers of paper towel.
Step 4
Drop the dough, one tablespoon at a time, into the hot oil, trying to keep the dough in a ball shape. Fry 4 or 5 zucchini balls at a time for 2-3 minutes, until they are medium golden brown. Turn the zucchini balls with tongs as necessary evenly.
Step 5
Remove the zucchini balls from the hot oil with tongs, a slotted spoon or a spider strainer. Place them on the paper towel-lined plate to drain away excess oil.
Step 6
Stovetop cooking instructions: If cooking the zucchini balls on the stovetop, put about 1/3 inch of olive oil in the bottom of a 12-inch skillet, and heat over medium-high heat to 375°F.
Step 7
If you don't have a frying thermometer, you can test the temperature of the oil by dropping in a small amount of batter. The batter should start to bubble and sizzle right away, but the oil should not be smoking hot.
Step 8
When the oil is hot, drop tablespoons of batter into the oil. Zucchini balls will have more of a patty or fritter shape if cooked in a skillet. Cook 4-5 zucchini balls at a time, about 2 minutes on each side, until medium golden brown. Flip the zucchini balls with tongs halfway through the cooking time. Transfer to the paper towel-lined plate to cool.
Step 9
Serve the zucchini balls with Authentic Greek Tzatziki Sauce.