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Zucchini, mint and feta fritters

Zucchini Mint Feta Fritters

Zucchini Mint Feta Fritters

Vegetable fritters are a lunchtime favourite in our house. The usual choices are sweet corn, cauliflower, carrots and zucchini, sometimes alone, other times mixed together. I usually ad lib making the batter, adding parmesan, bacon, peppers or herbs for flavour, but because The Cookbook Guru is exploring Saha this month, I tried out Greg Malouf’s recipe for zucchini fritters with mint and feta for a change. Necessity dictated that I make them gluten free.

Last week I also tried the recipe for mahumara from Saha. The pesto style dip of roasted red peppers, walnuts and pomegranate molasses was seriously good dolloped onto the fritters hot from the pan, a mouthwatering juxtaposition of sweet and salty flavours.

It’s important to salt the grated zucchinis to draw out excess water. Allow about 20 minutes for them to drain before squeezing dry and mixing the batter. There is nothing at all complicated about these tasty morsels, a bit of grating, a small amount of chopping, an egg to crack and you’re ready to heat the pan.

They’re good with salad, in a sandwich, as a canapé base, or simply as a hand held snack.

IMG_3872.JPG

600g zucchinis, coarsely grated

1 heaped teaspoon sea salt

3 spring onions, green tops only

2 tablespoons chopped fresh mint

1/2 teaspoon dried mint

2 tablespoons chopped parsley

2 eggs

100g feta

2 heaped tablespoons of rice flour

2 heaped tablespoons dried breadcrumbs (I used gluten free)

About 45 minutes before you are ready to serve, grate the zucchinis into a colander over a bowl. Sprinkle over the sea salt and lightly toss. Allow to drain for 20 minutes. Squeeze as much water as possible from the zucchini and put it into a medium mixing bowl.

Add the remaining ingredients and mix thoroughly. The batter will be fairly dry, but sticky enough to stick together.

Heat a sauté pan and add 3 tablespoons of light oil, whatever you prefer to use for shallow frying. Drop heaped soupspoons full of batter into the pan, but do not overcrowd.

Cook over a medium beat until lightly browned then flip and cook the other side. The fritters will feel firm in the centre when done. Remove them from the pan to drain on kitchen paper.

Continue cooking in batches.

Serve piping hot.

Makes about 18

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

23 comments on “Zucchini, mint and feta fritters

  1. Pingback: Zucchini tart with lemon, fennel, feta and thyme | Please Pass the Recipe

  2. Pingback: Zucchini Butter | Please Pass the Recipe

  3. thehungrymum
    October 29, 2014

    fritters for the win! fetta in anything is 🙂

    Like

  4. tinywhitecottage
    October 23, 2014

    I would absolutely love this Sandra! I can not get enough zucchini these days and I have yet to make fritters. The pesto style dip is fantastic. I know these would be a hit at our dinner table.

    Like

    • ladyredspecs
      October 23, 2014

      Seana, I know from reading your blog that this is your kind of food, enjoy….

      Like

  5. Pingback: Chocolate Cinnamon Sorbet | Please Pass the Recipe

  6. Leah
    October 16, 2014

    Reblogged this on The Cookbook Guru and commented:
    Lady Red Specs has contributed a beautiful fresh version of the zucchini fritter with this mint and pea version from Saha.
    Enjoy,

    Leah

    Like

  7. Saskia (1=2)
    October 16, 2014

    Yum! I’m often gifted enormous zucchinis from a friend – I need to get my fritter on! That dollop of red pepper pesto looks amazing too. Melbourne’s weather is warming up and fritters are such a great light dinner with a side salad.

    Like

  8. ChgoJohn
    October 15, 2014

    Another fritter recipe! I’m going to have to get into gear and start making fritters. I’ve never tasted, let alone prepared, fritters. Zeppole, yes. Fritters, no. This recipe sounds so good, though, as does the dip you prepared for accompaniment. I think it’s time for me to give ’em a shot.

    Like

    • ladyredspecs
      October 15, 2014

      There are so many fritter recipes out there John, I have 4 or 5 on my blog alone. This recipe is an excellent version, very delicious and simple to prepare. Try them out, you’ll be pleased you did!

      Like

  9. Francesca
    October 15, 2014

    Good to know that they work with rice flour too. I love these in summer when the zucchini reach plsgue proprotions.

    Like

  10. Glenda
    October 14, 2014

    Hi Sandra, We are big fans of zucchini fritters and were considering trying this version, now we will. Thanks.

    Like

    • ladyredspecs
      October 15, 2014

      They were delicious fritters Glenda, more about the vegetable and less about the batter than any I have made before.

      Like

  11. cheergerm
    October 14, 2014

    Fritter snap! These look great and I was thinking the other day that your mahumara would have been great with fritters. Don’t you just love the versatility of fritters and how easily they can be made GF?

    Like

    • ladyredspecs
      October 14, 2014

      Yes fritter snap. I had these already scheduled when you posted. They were great, i’ll try them with besan next time and muhamara was fab with them!

      Liked by 1 person

      • cheergerm
        October 14, 2014

        I am so making me some muhamara, the Imperfect Kitchen and I had a couple of weeks where we kept ‘snapping’ each other, its quite funny! Psychic cooking!? Ha!

        Like

  12. My Kitchen Witch
    October 14, 2014

    Yummy! Did you see the recent post by The Cheergram and the Silly Yak? Similar gluten-free zucchini/pea/mint fritters that used chickpea flour. Yours sure look good with the mahumara!

    Like

    • ladyredspecs
      October 14, 2014

      I did see Cheery’s post, it just illustrates how versatile these delicious morsels are! They were good with muhamarah. 😃

      Liked by 1 person

  13. suej
    October 14, 2014

    These sound rather good, I will have to make some 🙂

    Like

    • ladyredspecs
      October 14, 2014

      They are good Sue, easy and delicious!

      Like

      • suej
        October 14, 2014

        I do easy and delicious! 🙂

        Like

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This entry was posted on October 14, 2014 by in Breakfast and Brunch, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Snacks, The Cookbook Guru, Vegetarian and tagged , , , .
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