Zucchini & Feta Fritters
Ingredients
- 1/2 zucchini
- 1/2 teaspoon salt
- 1 free range egg
- 1 tablespoon wholemeal spelt flour
- 1/2 teaspoon baking powder or gluten free baking powder
- 30 g Dodoni feta cheese crumbled
- 1 sprig spring onion diced
- 1 clove garlic minced
- 1/2 tablespoon fresh dill finely chopped
- 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
Ingredients for Serving
- 1/3 cup Greek yoghurt
- 1/4 lemon juiced
- 1 cup rocket leaves
Instructions
- Coarsely grate the zucchini then place in a sieve over a bowl to drain. Sprinkle the salt over the zucchini and set aside for 10 mins to help remove the excess liquid. Transfer the zucchini onto a sheet of paper towel and pat dry to absorb any remaining liquid.
- Whisk the eggs, flour and baking powder in a large bowl until smooth. Add the grated zucchini, feta, spring onion, garlic, dill and pepper.
- Heat the olive oil in a non-stick fry pan over medium heat. Add 2 tablespoons of the batter into the pan for each fritter. Fry for 2 minutes on each side, until golden. Transfer the fritters onto a plate lined with paper towel and repeat with remaining batter.
- Mix the Greek yoghurt and lemon juice together in a bowl, season with salt and pepper.
- Serve fritters warm or cool with yoghurt dressing and rocket.