Zucchini & Feta Fritters
Vibrant colours and fresh tastes make this dish one that you’ll make many times.
- 600g zucchini, coarsely grated
- 1 small onion, grated
- 1 garlic clove, grated
- 100g Oliana feta, drained
- 2 eggs
- 2 tbs each chopped fresh parsley and mint
- 1/2 tsp dried mint
- 1/3 cup (50g) plain flour
- 30g rice flour
- 1 tsp sumac
- 2-3 tbs Oliana olive oil
- Toasted Turkish bread, tomato wedges and tzatziki, to serve
Place zucchini in a colander, sprinkle with salt and toss. Set over sink for 20 minutes. Squeeze well to remove excess water. Pat dry with paper towel.
Combine zucchini, onion, garlic, feta, eggs and herbs in a bowl. Add flours and sumac, then mix with a spoon.
Heat oil in a non-stick frypan over medium-high heat. Add 4 heaped tablespoonfuls of mixture to the pan and flatten slightly with an egg slice. Cook for 1-2 minutes each side until golden and heated through. Repeat twice more with remaining batter. Serve fritters with the bread, tomato and tzatziki for spreading.