Feta and zucchini fritters

Photo by Johanna V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    eggs, lightly whisked

  • 75

    g (1/2 cup) self-raising flour

  • 2

    tbs buttermilk

  • 3

    (about 400g) green zucchini, ends trimmed, coarsely grated

  • 100

    g feta, crumbled

  • 1

    red onion, halved, thinly sliced

  • 1

    tbs finely chopped fresh thyme

  • 1

    garlic clove, crushed

  • Sea salt flakes & freshly ground black pepper

  • 125

    ml (1/2 cup) vegetable oil

Directions

1. Combine egg, flour and buttermilk in a bowl. Add zucchini, feta, onion, thyme and garlic, and gently stir to combine. Season with sea salt flakes and pepper. 2. Heat oil in a frying pan over medium heat. Place 4 heaped tablespoonfuls of zucchini mixture around edge of the pan, allowing room for spreading, and use an egg lifter to flatten slightly. Shallow-fry for 1-2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining zucchini mixture, reheating oil between batches. 3. Season fritters with sea salt flakes and serve with lemon wedges.

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