Gorgeous Zucchini Fritters
This zucchini fritters recipe makes a lovely summery main or
You'll get about 12 fritters with this recipe which should
serve 4 people as a main, 6-8 as a side.
2 large zucchinis or courgettes (about 800g/1lb 12 oz)
300g/10½ oz/1¼ cups of feta cheese
Grated rind of 1 lemon
4 spring onions (scallions), chopped
1 tablespoon of chopped fresh mint
6 tablespoons of plain white (all purpose) flour
2 eggs, lightly beaten
salt and freshly ground black pepper
sunflower oil for frying
1. Coarsely grate the zucchini or courgette and place in a colander.
Sprinkle with a little salt, leave for 30-40 minutes and then squeeze
well with your hands to drain the excess liquid.
2. Place the zucchini in a large bowl, crumble in the feta and stir in
the lemon rind, spring onions, mint, eggs and flour. Season
with black pepper and stir well. The mixture should be moist
but not too wet (you can add a little more flour if you think it's too
3. Now you are ready to start cooking. Pour about 3
tablespoons of oil into a large frying pan or skillet and place over a
4. When the oil is hot, drop tablespoons of batter into the pan.
I do this by scooping up a tablespoon of the mixture and
using a second spoon to push it into the oil. Don't
the pan. Four or five fritters is plenty to cook at a time so
they don't stick together. Cook for a couple of minutes.
When they seem to be holding together and browning
underneath, turn the fritters and cook for another 2-3 minutes on the
other side. Repeat with the remaining fritters and serve.