Zucchini Fritters with Yoghurt Sauce


I went on a picnic in the carlton gardens a couple of weeks ago and made some baguettes and these fritters. They’re really delicious and easy.

Zucchini Fritters with Yoghurt Sauce

Makes 18

500g zucchini, grated

1/2 teaspoon sea salt

8 spring onions, chopped

125g feta, crumbled

1/2 cup flat-leaf parsley, chopped

1/4 cup mint, chopped

2 eggs, lightly beaten

1/2 cup plain flour

salt and pepper to taste

1/4 cup olive oil


Place the zucchini in a colander, sprinkle with the sea salt, toss lightly and set aside for 30 minutes.

Squeeze out the excess liquid from the zucchini and pat dry with paper towels.

Put the zucchini, spring onion, feta, parsley, mint and eggs in a bowl and stir lightly to combine.

Stir in the flour, salt and pepper.

Heat the oil in a non-stick frying pan over a medium to high heat.

Drop tablespoons of batter into the hot oil, flattening gently with the back of a spoon.

Cook for 2 minutes on each side, or until golden brown.

Drain on paper towels and serve with yoghurt sauce and fresh lime.

Yoghurt Sauce

1 garlic clove, finely minced

1 tablespoon extra virgin olive oil

1/2 cup plain natural yoghurt

2 tablespoons lemon juice

salt and pepper

Put all the ingredients in a bowl and stir to combine.

Sufjan Stevens – Holland (zSHARE)

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