Zucchini & Feta Fritters
Recipe from Feeding Little Tummies by Nicola Galloway
www.nicolagalloway.com
Serves 4
This recipe is a great way to use the abundance of zucchini coming from the garden at present. Another favourite way in our house is to cut larger zucchini into 1cm slices, toss in olive oil and salt and pepper then grill on the barbeque until golden. The direct dry he
2 zucchini roughly 3 cups grated
2 tablespoons chopped parsley or coriander
2 free-range eggs, lightly beaten
sea salt and freshly cracked pepper
150g feta, crumbled
1/3 cup flour
(see gluten free options below)
1 teaspoon baking powder
oil
for frying
Drain the grated zucchini in a sieve, squeezing out as much liquid as possible. Combine with the remaining ingredients in a mixing bowl. Set aside for 10 minutes to allow the starch in the flour to absorb the liquid. The mixture should be thick enough to hold its shape when dropped in the pan. If the zucchini is quite watery, you may need to add extra flour to thicken the mixture. Add 1 tablespoon at a time until the right consistency is reached.
Heat a heavy-based frying-pan over a moderate heat. When hot, add a little oil, swirling it around the pan until the base is evenly coated. Drop spoonfuls of batter into the pan. Cook until bubbles appear on the surface and the edges start to brown, then flip over and cook for a further 2-3 minutes until golden brown.
Remove to a plate and keep warm in the oven or cover with foil. Repeat with the remaining mixture, adding extra oil to the pan between batches if needed. Serve with Zesty Yogurt Sauce.
Variation For a fluffier fritter, separate the eggs and whisk the egg whites until stiff. Combine the egg yolks with the fritter ingredients as above, then gently fold in the egg whites.
*Gluten-Free substitute wheat flour with gluten-free flour mix, rice flour or cornmeal.
Zesty Yogurt Sauce
Mix 1 cup of plain unsweetened yogurt with 1 teaspoon wholegrain mustard, 1 teaspoon finely chopped lemon zest and 1-2 cloves chopped garlic. Season with salt and pepper to taste.
Feeding Little Tummies by Nicola Galloway