ZUCCHINI AND FETA FRITTERS WITH YOGHURT DIPPING SAUCE

10 minutes prep.

10 minutes cooking

Serves 4 as a snack

Ingredients

  • 3 zucchini, cut into julienne, or coarsely grated
  • 15g each coarsely chopped flat-leaf parsley, dill and mint
  • 1 spring onion, thinly sliced diagonally
  • 100g Greek feta, coarsely crumbled
  • Finely grated rind of 1 lemon, plus lemon wedges to serve
  • 3 eggs, lightly beaten
  • 100g plain flour
  • ¼ teaspoon baking powder
  • Olive oil, for shallow-frying
Yoghurt dipping sauce
  • 150g Greek yoghurt
  • 50ml extra-virgin olive oil
  • Finely grated rind and juice of ½ lemon
  • 1 garlic clove, finely chopped

Method

  1. To make the dipping sauce, stir all the ingredients in a bowl to combine, season to taste, cover and refrigerate for flavours to develop while you make the fritters.
  2. To make the fritters, combine the zucchini, herbs, spring onion, grated lemon and feta in a bowl and season generously to taste.
  3. Stir in the eggs, flour and baking powder, ensure it is seasoned with salt and pepper.
  4. Heat about 3cm olive oil in a deep-sided frying pan over medium-high heat and check the temperature by adding a little spoonful of fritter mixture. If the mixture bubbles and rises to the surface, the oil is ready.
  5. Carefully add rough tablespoonsful of mixture in batches to the oil and fry, turning occasionally, for 2-3 minutes until golden brown.
  6. Remove with a slotted spoon and drain well on paper towels, Season to taste and serve hot with yoghurt dipping sauce.
  7. Squeeze over lemon wedges to taste.
 
RECIPES

ZUCCHINI AND FETA FRITTERS WITH YOGHURT DIPPING SAUCE

10 minutes prep.

10 minutes cooking

Serves 4 as a snack

Ingredients
Method

Ingredients

  • 3 zucchini, cut into julienne, or coarsely grated
  • 15g each coarsely chopped flat-leaf parsley, dill and mint
  • 1 spring onion, thinly sliced diagonally
  • 100g Greek feta, coarsely crumbled
  • Finely grated rind of 1 lemon, plus lemon wedges to serve
  • 3 eggs, lightly beaten
  • 100g plain flour
  • ¼ teaspoon baking powder
  • Olive oil, for shallow-frying
Yoghurt dipping sauce
  • 150g Greek yoghurt
  • 50ml extra-virgin olive oil
  • Finely grated rind and juice of ½ lemon
  • 1 garlic clove, finely chopped

Method

  1. To make the dipping sauce, stir all the ingredients in a bowl to combine, season to taste, cover and refrigerate for flavours to develop while you make the fritters.
  2. To make the fritters, combine the zucchini, herbs, spring onion, grated lemon and feta in a bowl and season generously to taste.
  3. Stir in the eggs, flour and baking powder, ensure it is seasoned with salt and pepper.
  4. Heat about 3cm olive oil in a deep-sided frying pan over medium-high heat and check the temperature by adding a little spoonful of fritter mixture. If the mixture bubbles and rises to the surface, the oil is ready.
  5. Carefully add rough tablespoonsful of mixture in batches to the oil and fry, turning occasionally, for 2-3 minutes until golden brown.
  6. Remove with a slotted spoon and drain well on paper towels, Season to taste and serve hot with yoghurt dipping sauce.
  7. Squeeze over lemon wedges to taste.
 
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