Zucchini fritters

Zucchini fritters

By
From
New Middle Eastern Food
Serves
8 as part of a mezze selection
Makes
16
Photographer
Mark Roper

These crisp little fritters can be served at room temperature as part of a mezze selection or as a starter — that’s if you can resist eating them straight out of the pan! The grated zucchini is salted to help draw out as much moisture as possible. The fritters should be made as soon as the zucchini is thoroughly dried, or they will start to seep liquid. Mixing rice flour with the plain flour is a neat trick that helps make the fritters really crisp.

Ingredients

Quantity Ingredient
600g zucchini, coarsely grated
sea salt
1 small onion, grated
1 small garlic clove, finely chopped
100g bulgarian feta, crumbled
2 tablespoons finely shredded flat-leaf parsley leaves
2 tablespoons finely shredded mint or dill
1/2 teaspoon dried mint
2 free-range eggs, lightly beaten
50g plain flour
30g rice flour
freshly ground black pepper
olive oil, for shallow-frying

Method

  1. Put the zucchini in a colander, sprinkle lightly with salt, toss and set aside for 20 minutes. Rinse briefly, squeeze well to extract as much excess liquid as you can and pat dry with paper towel. In a large bowl, mix the zucchini, onion, garlic, feta, herbs and eggs. Sift on the flours, then season with pepper and stir to combine. Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on paper towel and serve piping hot.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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