These zucchini and feta fritters are packed full of flavour. Serving with a dollop of garlic and mint yoghurt on top makes for an extra creamy kick.
2 medium zucchini
2 large eggs (if the mixture ends up incredibly dry, add another egg)
4 tbsp flour
2 tbsp of chopped spring onions or chives
2 tbsp chopped dill
2 tbsp chopped mint
2 tbsp chopped parsley
4 tbsp crumbled feta (I added much more for flavor!)
1 tsp red pepper flakes
Salt and pepper
Vegetable oil or light olive oil for frying
1 cup yogurt
2 cloves garlic
handful chopped mint
Directions:
Cut the zucchini in half and remove the watery seeds from the centre – you don’t want the pancakes to be soggy. Grate the zucchini and squeeze out any excess liquid that remains. Put into a bowl.
Add the pepper flakes, the cheese, the herbs and onions / chives, then season well.
In a separate bowl, beat the eggs and flour until smooth.
Combine the zucchini mixture into the egg mixture; mix thoroughly. If too liquidy, add a few tablespoons more flour.
Fry small patties in a hot pan with olive oil, for a couple of minutes per side until golden. You can make the pancakes as small or as big as you like.
Drain on kitchen paper to remove any excess oil.
Serve with garlic and mint yoghurt.
Text: Lydia Parafianowicz