Zucchini,
basil & feta fritters
SERVES: 4
INGREDIENTS
Fritters:​
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500g / 2 large zucchini, whole
-
50g / 1 ½ cups fresh basil, washed, finely chopped leaves and stems
-
20g / ½ cup dill washed, finely chopped leaves and stems
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200g feta, crumbled @chelmosaustralia
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3 green onions, finely sliced
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3 large eggs, whisked (love @yallamundifarm )
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4 tablespoons brown rice flour (I love to use @casalare sprouted brown rice flour)
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Seasoning of sea salt and freshly ground pepper
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Cooking oil for frying (I like to use olive oil or avocado oil)
​
Lemon and Garlic Dip:
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250g / 1 cup thick Greek yogurt
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1 large garlic clove, finely grated or minced
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Zest of 1 whole lemon
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2 teaspoons extra virgin olive oil
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Freshly ground pepper
DIRECTIONS
​
1. Begin with the lemon and garlic dip. Combine all ingredients in a bowl, cover with cling wrap, and place into the refrigerator.
2. Coarsely grate the zucchini, then place one-third of it at a time in the center of a paper towel or nut bag, and squeeze to remove excess liquid.
3. Place the zucchini into a deep large bowl along with the green onions, basil, dill, feta, eggs, rice flour, and seasoning. Combine well and allow to sit for 5 minutes.
4. Heat cooking oil in a frying pan over medium-high heat. Scoop 2 tablespoons of mixture per fritter, into the frying pan, and fry on both sides until lightly browned. Space the fritters at least 4-5 cm apart whilst frying.
5. Transfer onto a plate with a paper towel to absorb excess oil. Repeat the process with the remaining mixture.
6. Serve immediately while crispy or at room temperature and alongside lemon and garlic dip.
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