Zucchini fritters

• 500 g zucchini, grated
• 2-3 spring onions thinly sliced
• 1 bunch of mint, only the leaves, finely chopped
• small bunch of dill, finely chopped
• 1 bunch of parsley, finely chopped
• 2 pinches chili flakes
• 200 g feta cheese, crumbled
• 2 eggs
• 80 g all-purpose flour or chickpea flour for gluten free
• 2-3 tablespoons olive oil
• salt
• pepper

• for faster version you can use 2 tablespoons of my stuffed vegetable mix

Grate the zucchini in a bowl, using the large blades of the grater.

Place in the fridge to strain better from the night before.

The less moisture the zucchini mixture has, the crunchier your fritters will become!

Finely chop the green part of the spring onions.

Finely chop the mint leaves, dill and parsley and add them all to the bowl.

Add the chili flakes, crumbled feta and 2 eggs.

Mix until all of the ingredients are completely combined.

Add the flour and mix just to combine. Do not overmix.

Place a non stick 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 on the patties to spread them out a little.

Fry on both sides until nice and golden, just like pancakes!

When ready, transfer to a plate lined with paper towels so they can drain from excess oil.

For healthier version bake fritters in the oven at 220 C until golden on both sides, about 30 minutes.