Be careful when cooking these Greek fritters, also known as kremmudokeftedes; the moisture in the batter may splatter and pop while they fry.
Ingredients
Makes about 10
14
⅓
½
1
1
½
2
2
Preparation
-
Step 1
Rinse and drain scallions. Transfer to a large bowl, then cover with 4 cups hot water. Let sit 15 minutes to soften and mellow in flavor. Drain again and pat dry with paper towels. Wipe bowl dry and return scallions to bowl.
Step 2
Whisk flour and baking powder in a small bowl. Toss dill, parsley, and feta with scallions until combined. Add dry ingredients and toss to coat. Stir in eggs and 2 Tbsp. oil until a very loose batter forms; season generously with salt and pepper.
Step 3
Heat remaining ½ cup oil in a large nonstick skillet over medium. Working in batches, spoon scoops of scallion mixture into skillet (about 1 oz. per fritter), flattening gently with a spatula. Cook until golden brown and fritter holds its shape, 5–7 minutes per side. Transfer to a wire rack; season with salt. Serve tzatziki sauce alongside warm fritters.