Zucchini Fritters

It’s not often I go out of my way to rustle up something savoury, but this courgette (zucchini) fritter recipe really got my mouth-watering. It fully lived up to expectations, although being a bit of an onion fan I swapped in a white onion in place of the spring onions (scallion), resulting in quite an onion-y fritter, you may choose to be less brave?

The feta is definitely a good touch though, the crispy shell of the fritter complements the softened cheese – keeping the cheese chunky was a stoke of genius, if I do say so myself…

1. Courgette, onion, feta, garlic and lemon zest into a bowl. [You may want to drain off any excess moisture at this point.]

2. Add the eggs and mix.
3. Sieve in the plain flour and stir until you get a batter-like consistency (probably about 100-200g)

4. Heat a little oil (or butter if you’re feeling cheeky) in a pan and cook the mixture in dollops until nicely browned on both sides. This recipe will make about 6 fritters.

5. Best served with a squeeze of lemon juice.

Adapted from Roslyn Street Cafe.

2 Small Courgettes (grated)
1 White onion (finely sliced)
100g Feta cheese (chopped into chunks)
2 Garlic cloves (finely sliced)
Lemon zest
2 Small eggs
Plain flour


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