zucchini and feta fritters

  • 5 small (810g) zucchinis (courgettes), grated
  • 3
    eggs
  • 250g
    feta, crumbled
  • ¾
    cup (120g) plain (all-purpose) flour

  • teaspoons baking powder

  • cup chopped mint leaves

  • cup chopped flat-leaf parsley leaves
  • sea
    salt and cracked black pepper
  • extra
    virgin olive oil, for frying

TOMATO SALAD

  • 350g
    mixed cherry tomatoes, halved

  • cup small basil leaves
  • 2
    tablespoons small mint leaves
  1. Place the zucchini in a flat layer on sheets of paper towel. Cover with another layer of paper towel and press to remove the excess water.
  2. Place the zucchini, eggs, feta, flour, baking powder, mint, parsley, salt and pepper in a bowl and mix to combine.
  3. Heat a little of the oil in a large non-stick 
    frying pan over medium-high heat. Add 2 tablespoons of mixture to the pan and flatten with a spatula. Repeat and cook, in batches, for 2–3 minutes each side or until golden.
  4. Keep the fritters warm and set aside. To make the tomato salad, place 
    the tomato, basil and mint in a bowl and toss to combine. Divide the fritters between plates and top with the tomato salad to serve. Serves 4
RATE THIS RECIPE:
Reader ratings (3.92) 321751
Evelyn Staff

I made this for dinner tonight. It was delicious.

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