Zucchini Carrot and Feta Fritters
The fritters are super easy and
quick to make. I love zucchini because you can use it in so many different
ways. I’ll be sure to make this again in the summer when my garden is full of
zucchini. They are also really good the next day when they are cold.
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| Zucchini Carrot and Feta Fritters |
- 4 zucchini grated and then squeezed (about
1 full cup)
- 2
carrots grated
- ½ cup
Feta cheese
- 1 egg
lightly beaten
- thyme,
mint, parsley (about 2 teaspoons of each chopped)
- 1
clove of garlic crushed
- 2
Tablespoons of flour
- 4
small spring onions finely chopped
- 1/2
cup of crumbs (I like to use Panko Asian crumbs because they are crispier)
- salt
and pepper
- oil
for frying
- Tzatziki
for dipping ( I used cucumber garlic)
- lemon
wedges to serve
Grate the zucchini and then place in a tea towel and ring
out all the liquid, you want these to be as dry as possible. Put in a bowl and
add the flour and coat the zucchini. Add all the other ingredients and mix to
combine. Heat the oil in a non- stick frying pan and fry dollops of the
mixture, turning when golden brown on the one side. Drain on paper towel and
serve with fresh lemon wedges and Tzatziki.
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