Zucchini, dill and feta fritters

Name: Zucchini, dill and feta fritters
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 4
Ingredients: 600g zucchini, coarsely chopped; 4 shallots, finely sliced; 1 onion, grated; 1 garlic clove, grated; 2 eggs; 150g full cream feta, crumbled; 3 tablespoons grated parmesan; 3 tablespoons chopped dill; 3 slices white bread, crusts removed; 50g plain flour; 4 tablespoons light olive oil; Salad leaves, chopped tomato, chopped cucumber and extra dill, to serve

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55m

15m

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These classic zucchini, dill and feta fritters are perfect for breakfast, lunch or dinner.

600g zucchini, coarsely chopped
4 shallots, finely sliced
1 onion, grated
1 garlic clove, grated
2 eggs
150g full cream feta, crumbled
3 tablespoons grated parmesan
3 tablespoons chopped dill
3 slices white bread, crusts removed
50g plain flour
4 tablespoons light olive oil
Salad leaves, chopped tomato, chopped cucumber and extra dill, to serve

Method

1.

Place the zucchini in a colander, sprinkle with 1 tablespoon salt and set aside to drain for 30 minutes. Refresh under cold water, then wrap in a tea towel and squeeze dry. Transfer to a bowl with the shallots, onion, garlic, eggs, cheeses and dill. Season with salt and pepper.
2.

Place bread in a food processor and process until crumbs. Add to the zucchini mixture and mix well (it should be quite dry, if not, add a few extra crumbs). Roll heaped tablespoons of the mixture into 12 balls, then flatten slightly. Place flour in a bowl and add patties to coat. Heat oil in a non-stick frying pan, add patties and cook in batches over medium heat for 1-2 minutes each side. Layer salad leaves between fritters and serve with a salsa of chopped tomato, cucumber and dill.

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