Try this zucchini and feta fritters. Yum! Even yummier with Lawson's Dry Hills "Ten Rocks" Sauvignon Blanc.
Find it in Pop Up Wine's fabulous range of Semillon Sauvignon Blanc.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- 5 small (810g) zucchinis (courgettes), grated
- 3 eggs
- 250g feta, crumbled
- ¾ cup (120g) plain (all-purpose) flour
- 1½ teaspoons baking powder
- ⅓ cup chopped mint leaves
- ⅓ cup chopped flat-leaf parsley leaves
- sea salt and cracked black pepper
- extra virgin olive oil, for frying
TOMATO SALAD
- 350g mixed cherry tomatoes, halved
- ⅓ cup small basil leaves
- 2 tablespoons small mint leaves
METHOD
- Place the zucchini in a flat layer on sheets of paper towel. Cover with another layer of paper towel and press to remove the excess water.
- Place the zucchini, eggs, feta, flour, baking powder, mint, parsley, salt and pepper in a bowl and mix to combine.
-
Heat a little of the oil in a large non-stick
frying pan over medium-high heat. Add 2 tablespoons of mixture to the pan and flatten with a spatula. Repeat and cook, in batches, for 2–3 minutes each side or until golden. - Keep the fritters warm and set aside. To make the tomato salad, place
the tomato, basil and mint in a bowl and toss to combine. Divide the fritters between plates and top with the tomato salad to serve. Serves 4