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