| 25 | 14 | 2-3 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- 500g zucchini
- green onion
- 1 tsp mint
- 1 tsp dill
- 1 tsp basil
- 1 tsp ground mustard
- 1 tsp cumin
- ½ lime
- ½ tsp chili powder
- 200g feta
- 2 eggs
- olive oil
- 80g flour
- salt and pepper to taste
Method
- Shred the zucchini with a grater and squeeze all the liquid out with a tea towel
- In a bowl, mix together the zucchini, finely chopped green onion, mint, dill, basil, mustard, salt, pepper. Stir until combined
- Incorporate the lime juice, cumin, chili, eggs, and crumble the feta into the bowl
- Stir until fully combined and then add the flour, mixing until just incorporated
- Heat up olive oil on a nonstick pan and use an ice cream scoop to transfer the zucchini batter to the hot oil. Press down gently to spread and shape the fritter in the pan.
- Cook for 2-3 minutes on each side or until they are golden/browned. Transfer to drain and add more olive oil to the pan as needed.
Extra Recipe
Yogurt Dip/Sauce
- 200g strained greek yogurt
- 1 tbsp honey
- 1 tsp cumin
- salt
- pepper
Goes really well with the zucchini fritters.