I love zucchini, especially when they are fresh from the garden. They are super easy to grow and simple to prepare.
Zucchini fritters is a great lunch dish or perfect for meat free Monday dinners. I am always looking for ways to get more vegetables into my kids and making fritters into mini bite sizes that they can eat in their fingers works a treat. My son who does not eat ‘green food’ devours these.
I am going to make small ones and pop in the lunch boxes. Fingers crossed they don’t come back!
4 large zucchini, grated
6 spring onion, finely chopped
100g feta cheese
1 small bunch fresh parsley, chopped
1/2 small bunch fresh mint, chopped
1 cup all-purpose flour
1 teaspoon baking powder
salt and pepper to taste
3 large eggs, beaten with a fork
Sunflower oil, for frying
Lemon wedges to serve
Coarsely grate the zucchini, place in a colander with a tablespoon of salt and let sit for 20 minutes. Squeeze out as much water as you can.
Combine all the ingredient and stir well.
Heat a tablespoons of oil in a large frying pan and drop heaped dessert spoons of the mixture into the hot oil.
Cook for about 2 minutes each side until golden, drain on paper towel and serve with a salad.