Thursday, 26 September 2013

Zucchini fritters

The best part about zucchini fritters is that they can star at any meal - breakfast, lunch, dinner and midnight snacks. You can eat them hot off the frypan with sour cream, or cold out of the fridge with sour cream. I've served them with bacon and poached eggs, with a salad, and with grilled tomatoes and steak. I've made tiny ones and covered them in lemon juice and sour cream, and I've also been known to eat them as they come off the frypan. I seem to mention sour cream a lot here... Remember to really drain the zucchini, I can't stress its importance. 


4-5 zucchini
3 spring onions, peeled and finely sliced
150g feta cheese, crumbled
4 tablespoons breadcrumbs
2 tablespoon chopped parsley
2 tablespoon chopped fresh mint
2 tablespoon chopped fresh dill
3 medium size eggs
1 cup plain flour
salt and pepper to taste
oil for shallow frying


Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 1 hour. This step is super important, you want your zucchini flesh to be as dried-out as possible.

Beat the eggs lightly in a large-ish bowl.

Add the rest of the ingredients.

Drain the zucchini well between the palms of your hands and add to the mixture. I sometimes even get some paper towels involved here.

Mix all the ingredients lightly.

Heat a heavy-based frypan, add the oil. When hot, add dollops of the fritter mixture. Be careful not to overcrowd your pan.

Cook about 3 minutes each side, then drain on paper towels. Keep going until all mixture is used.

Serve hot, or stack on a plate with paper towel in between and cover and leave in your fridge until you walk past feeling peckish.