Name: Zucchini and feta fritters
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 16
Ingredients: 600g (4–5 medium) zucchini, unpeeled, coarsely grated; 1 tsp sea-salt akes 4 green shallots, finely chopped; 1 small clove garlic, finely chopped; 200g Greek-style feta, crumbled; 2 Tbsp finely chopped coriander; 2 Tbsp finely chopped at-leaf parsley; 2 free-range eggs, well beaten; 1⁄2 cup plain flour, sifted; 2 Tbsp rice flour, sifted; 2 tsp ground coriander; Sea-salt flakes and freshly ground black pepper, to season; 100ml neutral oil (such as vegetable oil); Sumac, to serve (available from supermarkets); Snow pea tendrils, to serve; SPICED YOGHURT (optional); 200g thick Greek yoghurt; Squeeze of lemon juice; 3 pinches sea-salt flakes; 1⁄2 tsp ground cumin

Zucchini and feta fritters

Brunch, lunch or dinner - perfect at any time of the day!

Serves 16

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

Greek feta and the tangy lemony flavour of sumac – a spice derived from Middle Eastern berries – lift these fritters to divine heights.

After more vegetarian dinner ideas?

Ingredients

600g (4–5 medium) zucchini, unpeeled, coarsely grated

1 tsp sea-salt akes 4 green shallots, finely chopped

1 small clove garlic, finely chopped

200g Greek-style feta, crumbled

2 Tbsp finely chopped coriander

2 Tbsp finely chopped at-leaf parsley

2 free-range eggs, well beaten

1⁄2 cup plain flour, sifted

2 Tbsp rice flour, sifted

2 tsp ground coriander

Sea-salt flakes and freshly ground black pepper, to season

100ml neutral oil (such as vegetable oil)

Sumac, to serve (available from supermarkets)

Snow pea tendrils, to serve

SPICED YOGHURT (optional)

200g thick Greek yoghurt

Squeeze of lemon juice

3 pinches sea-salt flakes

1⁄2 tsp ground cumin

Method

Toss zucchini and salt in fine sieve over a large bowl. Set aside for 15–20 minutes to drain.

To make spiced yoghurt, combine all ingredients in a large bowl. Set aside.

Rinse zucchini under cold running water and squeeze out excess liquid. Pat dry with paper towel. Transfer to a large bowl. Add shallots, garlic, feta, herbs and beaten egg. Stir in flours and ground coriander and season.

Put oil in a large non-stick frying pan. Heat over a medium heat until oil is sizzling. Drop tablespoons of zucchini mixture into hot oil and flatten gently. Fry for 2 minutes on each side, or until golden brown. Drain on paper towel.

Serve hot or warm with a sprinkle of sumac, pea tendrils and spiced yoghurt, if using.

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Ingredients

Method

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