Helen RandellZucchini and feta fritters
May 12th 2010 09:44
A few years ago now, I went to a little cafe in Unley with a friend. For lunch we both ordered their zucchini pancakes with smoked salmon. They were amazing! A nice dollop of sour cream, some snipped chives, and a couple of capers sitting prettily on top.
Since then I have made a couple of versions myself, but for an easy dinner the other night, we stuck with just the fritters - sans all embellishments. Probably not dinner party worth, but certainly a nice start to something fancier if you wish.
Now is the time when anyone with a veggie patch in South Australia has hundreds of zucchini hanging around, and this is a great way to use them.
Zucchini feta fritters
(serves 4)
1 large zucchini, grated
handful chopped parsley
80g feta, crumbled
2 eggs, whisked
1/2 cup self-raising flour
salt and pepper
1. Put the zucchini in a colander and squeeze out the excess water by sitting something heavy on it for a few minutes.
2. In a large bowl, combine all ingredients.
3. Heat a little oil in a frying pan and spoon about 1/4 cup of mixture into pan, forming patties. Cook for 2-3 minutes on one side, then turn over and cook for 1-2 minutes. Keep fritters warmed in oven while cooking the rest.
If desired, serve with smoked salmon, sour cream and capers.
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