Crispy Zucchini Fritters

Ingredients

• 500 g (1 lb 1½ oz) Zucchini (courgettes), coarsely grated
• ½ tsp Fine salt
• 1 large Egg
• 4 tbsp (60 ml) Plain flour
• 100 g (3½ oz) Feta, crumbled
• 3 Spring onions, thinly sliced
• 1 small handful Fresh dill or mint, chopped
• ½ tsp Black pepper
• 4 tbsp (60 ml) Neutral oil, for frying
• Plain yoghurt, to serve
• Lemon wedges, to serve

You’ll need: Large frying pan, Clean tea towel

Method

1. 1

   Salt and drain. Toss the grated zucchini with the salt in a colander and leave for 10 minutes.

2. 2

   Squeeze. Wrap the zucchini in a clean tea towel and wring out as much liquid as you can. This is the step that keeps the fritters crisp, so keep squeezing until only a few drops come out.

3. 3

   Mix. Beat the egg in a bowl. Stir in the flour, then the zucchini, feta, spring onions, herbs and pepper until evenly combined.

4. 4

   Fry. Heat half the oil in a large frying pan over medium heat. Drop in heaped tablespoons of mixture and flatten gently. Fry for 3 to 4 minutes per side, until deep golden. Cook in two batches, adding the rest of the oil for the second.

5. 5

   Serve. Drain briefly on paper towels and serve hot with yoghurt and lemon wedges.