ZUCCHINI, CHIPOTLE CHILLI, MINT & FETA FRITTERS
DifficultyEasy
Servings12 people
Ingredients
- 4 medium zucchini grated
- 1/4 teaspoon salt flakes
- 2 spring onions finely sliced
- 1/2 teaspoon chipotle chilli in Adobe sauce
- 1 teaspoon lemon zest
- 1/4 cup mint leaves chopped
- 1/2 cup wholemeal self-raising flour
- 100 g Danish style feta (smooth) crumbled
- 1/4 cup Parmesan cheese
- 2 extra-large egg, lightly beaten
- salt flakes and freshly ground black pepper
Lemon & Yogurt sauce
- 1/3 cup Greek yoghurt
- 1 tbsp lemon juice
- salt flakes and freshly ground black pepper
Instructions
- Place grated zucchini and 1/4 teaspoon of salt together in the centre of a clean Chux or cheesecloth. Place Chux in a sieve and sieve to stand over a mixing bowl for 10 minutes before squeezing, to remove excess water from the zucchini.
- In a large mixing bowl, combine squeezed zucchini, spring onions, chilli, zest and mint, stirring until well combined.
- Add flour, feta, parmesan, eggs, salt and pepper, stirring until combined.
- Heat 1 tbsp of olive oil in a large non-stick frying pan, over a medium heat. Add 1/4 cup of zucchini mixture in batches of four and cook for 4 minutes on each side or until golden and cooked through. Add extra oil with batches, as required.
- For the yogurt sauce, combine yogurt, lemon juice, salt and pepper together in a small bowl, stirring to combine.
- Serve fritters with smoked salmon, sliced avocado, baby rocket, lemon wedges and yogurt sauce.