It's Sunday afternoon and you've had a weekend packed full of food, indulgences and drinks. You're tired and stuck to the couch but your week ahead is on your mind and in particular what the hell you're going to eat for lunch throughout it. Will you just let it go and succumb to the cafe style lunch on offer near your work place or will you put a tiny bit of effort in to pull together something you can fall back on? Once you've mastered this recipe, you'll be going for the latter every time.
Zucchini fritters are quick to make and keep well in the fridge for you to zap in the microwave at the office or re-heat in the oven during the week when you can't think of anything else to cook. This recipe holds it's place as the best zucchini fritter recipe to date which is why it is about time to share it with you.
450g zucchinis, coarsely grated
salt and pepper to taste
1 medium red onion, finely diced
100g crumbled feta
1 tbsp fresh flat leaf parsley, chopped
2 tbsp fresh dill or basil, chopped
3/4 cup of plain flour or chickpea flour
1/2 tspn baking powder
2 eggs, beaten
grape seed oil or vegetable oil for frying
1. sprinkle the grated zucchini with a generous amount of salt, toss gently and leave in a colander over the sink to drain for approx. 10 mins. Rinse with cold water and drain thoroughly.
2. Mix the zucchini with the onion, feta and herbs. Taste for seasoning then add the flour and baking powder and eggs. Mix together until well combined. It will be a very wet mixture but it should hold together enough that when you lift a chunk out with a spoon it should fall back in to the bowl in one piece. Add a little more flour if necessary.
3. Heat a pan over medium heat with enough oil to shallow fry the fritters. To test for correct heat, a cube of day-old bread should sizzle and brown in 30 seconds. Carefully drop a dessertspoon size dollop of mixture into the pan one at a time and cook each fritter for 1-2 minutes or until golden brown and cooked through.
4. Remove the fritters and place on a paper towel to drain. Serve hot or allow to cool and place in the fridge in an air tight container. These will keep for around 5 days.
- Serve these with a light garden salad or greek salad to make a fresh and healthy meal out of them
- To re-heat, you can either place in the microwave for around 30 seconds or heat in a 180 degree oven for 10 minutes to make them crispy again
- The recipe calls for dill traditionally however you can interchange your herbs with what you have available in your fridge. Basil works wonderfully as does mint
- These can easily be used as a patty in a lunch wrap or for zucchini burgers if you are wanting a more substantial meal