Entrees

Zucchini and feta fritters

Name: Zucchini and feta fritters
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
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 each chopped fresh parsley and 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, tomato wedges, lettuce and labne, to serve

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Whether for breakfast, lunch or dinner, these zucchini fritters will hit the spot!

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 each chopped fresh parsley and 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, tomato wedges, lettuce and labne, to serve

Method

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.
2.

Combine zucchini, onion, garlic, feta, eggs and herbs in a bowl. Add flours and sumac, then mix with a spoon.
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 Turkish bread, salad and labne for spreading.