Onion Fritters with Herbs and Feta

fritter reader's choice week green onion scallion flour dill feta egg greek

Kleopatra Kivrakidou

Makes about 10

Source

Ingredients

14 medium scallions, ends trimmed, cut into ¼-inch slices

⅓ cup all-purpose flour

½ teaspoon baking powder

1 cup chopped dill

1 cup chopped parsley

½ cup crumbled Greek feta

2 large eggs, room temperature, beaten to blend

2 tablespoons plus ½ cup olive oil, divided

Kosher salt, freshly ground pepper

Tzatziki sauce (for serving)

Method

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.

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.

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.