Zucchini & feta fritters
Photography by Ian Wallace
Preparation Time
10 minutes
Cooking Time
20 minutes
Serves 8
Ingredients
6 (about 700g) green zucchini, coarsely grated
2 tsp salt
3 green shallots, ends trimmed, thinly sliced
1 cup firmly packed finely chopped fresh continental parsley
200g feta, coarsely crumbled
75g (1/2 cup) plain flour
3 eggs, lightly whisked
Freshly ground black pepper
80ml (1/3 cup) olive oil
Method
Combine zucchini and salt in a bowl. Cover with plastic wrap and set aside for 10 minutes to soak. Use your hands to squeeze excess liquid from the zucchini.
Combine the zucchini, green shallot, parsley, feta, flour and egg in a medium bowl. Season with pepper.
Heat oil in a frying pan over mediumhigh heat. Drop 4 tablespoonfuls of the zucchini mixture around edge of pan and flatten slightly. Cook for 2 minutes each side or until cooked through. Transfer to a plate lined with paper towel and cover with foil. Repeat, in 3 more batches, with the remaining zucchini mixture, reheating oil between batches.
Transfer fritters to a plate to serve.
Notes
You can prepare these fritters to theend of step 1 up to 3 hours ahead. Cover with plastic wrap and store in the fridge.
Good Taste - October 2004
Recipe by Rodney Dunn
