Ingredients
500 g zucchini, grated and drained
200 g feta cheese, crumbled
1 small bunch dill, finely chopped
1 bunch spearmint, only the leaves, finely chopped
1 bunch fresh parsley, finely chopped
2-3 spring onions, thinly sliced
1 small onion finely chopped
2-3 tablespoons olive oil
2 eggs lightly beaten
½ cup all-purpose flour
salt
pepper
DIRECTIONS:
Line a large bowl with a thin kitchen towel.
Grate the zucchini on to the towel in the bowl, using the large blades of the grater.
Sprinkle with a generous amount of salt to help the zucchini release more juices.
Mix and squeeze the mixture with your hands.
Wrap in the towel and squeeze very tightly in your hands to release as much liquid as possible.
The less moisture the zucchini mixture has, the crunchier your fritters will become!
Transfer from towel to a clean, dry bowl.
Finely chop you onion and herbs and add them all to the bowl.
Add the feta cheese and 2 eggs lightly beaten
Mix until all of the ingredients are completely combined.
Add the flour and mix just to combine. Do not overmix. At this point it would be good to place the mixture in the fridge for 30 minutes.
Place a nonstick pan over medium to high heat.
Add 2-3 tablespoons of olive oil.
Pick up spoonfuls of the mixture and carefully add them to the hot oil. Do not crowd your pan.
Gently press down the patties to spread them out a little.
When ready, transfer to a plate lined with paper towels so they can drain from excess oil.
Repeat the same process until all of your mixture has turned in to crunchy fritters.
