Corn zucchini and feta fritters
These are an awesome, quick and veggieful brunch or lunch to whip up, when you find you have all the ingredients on hand. You could use the green tips of spring onion in place of red onion, if you’re not a big fan. And of course you can experiment with all kinds of herbs and spices in the mix, depending what flavour you’re after. Sumac and oregano work well!
Serves
8 large | 16 smallAuthor
Marnie, Fork That NutritionPrep time
10 MinCook time
10 MinTotal time
20 MinCorn zucchini and feta fritters
Don't skimp on the oil when shallow frying. You can add a little chilli powder, and use a teaspoon of garlic infused oil when cooking. Store for 2-3 days in the fridge.
Ingredients
To Cook
To serve
Instructions
- Grate the zucchini, sprinkle with salt and let sit for a few minutes, then place into a clean tea towel, pull up the edges and twist/squeeze over the sink to get as much liquid out as possible.
- Next, tip the zucchini into a big bowl and combine with all fritter ingredients using a fork.
- Heat a good amount of EVOO (we are shallow frying) in a large non-stick frypan over medium heat. You'll need to do a few batches.
- Dollop the mixture into the hot oil in desired sizes/shapes, and cook for 3-4 minutes each side, until golden brown. When you turn them over, give them a good squish to flatten them out and help them cook through.
- Drain on paper towel while you mix up the yoghurt with a good handful of fresh mint, finely sliced.
- When all your fritters are ready, serve immediately, with yoghurt sauce and fresh lemon or lime segments.