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How to make Zucchini & feta fritters

Yield = 4
Prep time: 0:40
Cook time: 0:10
Total time: 0:50

Ingredients

  • 600g zucchini (about 4), coarsely grated
  • 1 small onion, grated
  • 1 garlic clove, grated
  • 100g Persian feta* or other marinated feta, drained
  • 2 eggs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped mint
  • 1/2 teaspoon dried mint
  • 1/3 cup (50g) plain flour
  • 30g rice flour
  • 1 teaspoon sumac*
  • 2-3 tablespoons olive oil
  • Toasted Turkish bread, to serve
  • Tomato, cut into wedges, to serve
  • Lettuce, to serve
  • Labne, to serve

Method

  • Step 1 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.
  • Step 2 Combine zucchini, onion, garlic, feta, eggs and herbs in a bowl. Add flours and sumac, then mix with a spoon.
  • Step 3 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, salad and labne for spreading.