Zucchini, Dill & Feta Fritters |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 24 |
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from .au Ingredients:
600 g zucchini, coarsely chopped |
4 shallots, finely sliced |
1 onion, grated |
1 garlic clove, grated |
2 eggs |
150 g feta, crumbled |
3 tablespoons grated parmesan cheese |
3 tablespoons chopped dill |
3 slices white bread, crusts removed |
50 g plain flour |
4 tablespoons light olive oil |
salad leaves |
chopped tomato |
chopped cucumber, and |
extra dill, to serve |
Directions:
1. Place the zucchini in a colander, sprinkle with 1 tablespoon salt and set aside to drain for 30 minutes. Refresh under cold water, then wrap in a tea towel and squeeze dry. Transfer to a bowl with the shallots, onion, garlic, eggs, cheeses and dill. Season with salt and pepper.
2. Place bread in a food processor and process until crumbs. Add to the zucchini mixture and mix well (it should be quite dry, if not add a few extra crumbs). Roll heaped tablespoons of the mixture into 12 balls, then flatten slightly. Place flour in a bowl and add patties to coat. Heat oil in a non-stick frying pan, add patties and cook in batches over medium heat for 1-2 minutes each side. Layer salad leaves between fritters and serve with a salsa of chopped tomato, cucumber and dill.
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