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Zucchini fritters with herbed yoghurt

Name: Zucchini fritters with herbed yoghurt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 zucchini; 1 onion; 2 garlic cloves, crushed; 150g feta, crumbled; 2 eggs; ¾ cup (110g) plain flour; 1/3 cup (80ml) extra virgin olive oil; 1 cup (280g) thick Greek-style yoghurt; 2 tbs each finely chopped mint & coriander; Watercress leaves (or rocket) to serve

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by Paul West

Chef

Jan 01, 2017

“Zucchini is the star in this quick meal,” says chef and recipe author Paul West. Quick and easy, this recipe makes for a perfect midweek go-to dinner.

3 zucchini
1 onion
2 garlic cloves, crushed
150g feta, crumbled
2 eggs
¾ cup (110g) plain flour
1/3 cup (80ml) extra virgin olive oil
1 cup (280g) thick Greek-style yoghurt
2 tbs each finely chopped mint & coriander
Watercress leaves (or rocket) to serve

Method

1.

Coarsely grate the zucchini, then place in a colander set above a bowl and toss with 2 tsp salt. Set aside for 10 minutes, then rinse under cold water. Squeeze the zucchini to remove excess water.
2.

Grate the onion and squeeze out the liquid. Place in a bowl with the zucchini. Combine with the garlic, feta, eggs and flour, and season.
3.

Heat 2 tbs oil in a large frypan over medium heat. Dollop 4 spoonfuls of the zucchini mixture and flatten slightly. Cook for 3-4 minutes, turning, until golden then drain on paper towel. Repeat with remaining batter to make 12 fritters, adding another tablespoon of oil for each batch.
4.

Combine the yoghurt and chopped herbs and season. Serve with the fritters and top with watercress.