Zucchini & Feta Fritters

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13 December 2016 BY Julie Biuso
SERVES: Makes about 24 large fritters or 40 mini ones

Gorgeous little mouthfuls!

Ingredients

500g (6 small) zucchini Salt 3 spring onions, trimmed and chopped 2 Tbsp chopped parsley 2 Tbsp chopped mint 1 Tbsp chopped dill, optional 70g (½ cup) crumbled feta cheese 4 medium (size 6) free-range eggs, lightly beaten Freshly ground black pepper to taste 2 Tbsp standard flour Olive oil for frying Plain yoghurt for serving

Method

1 Grate the zucchini coarsely and transfer it to a colander. Sprinkle with salt and let it drain for 30 minutes. Squeeze out moisture by hand, then wrap it in paper towels and dry.

2 Transfer zucchini to a bowl and add the spring onions, parsley, mint, dill, feta cheese, eggs, ½ a teaspoon of salt and pepper to taste. Mix well, then blend in the flour.

3 Heat ½ cup of oil in a large frying pan over a medium heat. When the oil is hot but before it starts hazing, drop tablespoonfuls of the mixture in the hot oil. Fry until golden, turn and cook the second side, then drain briefly on paper towels. Transfer to a serving plate and serve immediately with yoghurt.

If serving the fritters as small mezze, put a tiny blob of yoghurt on top of each fritter, and a tiny mint leaf.