Last week was a little hectic, leaving me with little time to cook. I try to avoid take-away so I made a batch of these zucchini fritters that could be eaten over a couple of days. These are one of my favourites - so tasty and extremely easy to make. It's a bonus that they're as equally nice served warm or eaten cold the next day - I'm usually eating them cold whilst standing in front of the fridge!
500g zucchini (about 4), grated
1 teaspoon sea salt
6 spring onions, finely chopped
125g feta cheese
1/2 cup parsley, finely chopped
1/4 cup mint leaves, finely chopped
1/2 cup flour
Salt and pepper, to taste
Olive oil, for shallow frying
Put the zucchini into a colander and sprinkle with salt and stand for 30 minutes. Squeeze out the excess liquid and pat with with paper towel. Combine the zucchini, spring onion, feta, parsley, mint, egg, flour, salt and pepper and mix well. Heat the oil in a large frying pan over medium heat. Drop heaped tablespoons of the mixture into the oil, flatten slightly to form small patties. Fry in batches for 3 minutes on each side, or until golden and cooked through. Drain on paper towel. Serve with lemon wedges and yoghurt sauce. Makes about 16.
Mix 125g plain yoghurt (or sour cream) with a minced garlic clove and 2 tablespoons of lemon juice. Season with salt and pepper.