Zucchini, mint and 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.
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
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23 comments on “Zucchini, mint and feta fritters”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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fritters for the win! fetta in anything is 🙂
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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.
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Seana, I know from reading your blog that this is your kind of food, enjoy….
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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
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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.
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Enjoy….
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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.
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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!
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Good to know that they work with rice flour too. I love these in summer when the zucchini reach plsgue proprotions.
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They were great!
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Hi Sandra, We are big fans of zucchini fritters and were considering trying this version, now we will. Thanks.
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They were delicious fritters Glenda, more about the vegetable and less about the batter than any I have made before.
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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?
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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!
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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!
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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!
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I did see Cheery’s post, it just illustrates how versatile these delicious morsels are! They were good with muhamarah. 😃
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These sound rather good, I will have to make some 🙂
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They are good Sue, easy and delicious!
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I do easy and delicious! 🙂
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