I’ve made these fritters for numerous parties and they’re always a hit. In this recipe I pan fry them in olive oil but I’ve also deep fried them in a wok before when I was being a bit more indulgent (it was New Years, it was a party, it had to be done). Both ways of cooking them produce crispy fritters studded with melty feta and full of flavour.

You could easily make these gluten free by using your preferred gluten free flour. Just don’t swap for coconut flour as it will change the flavour and it’s so fibrous it changes the texture too.

I used a selection of herbs and spices to give these a whole heap of flavour. The sumac gives an amazing lemony hint that is perfect with the zucchini. They’re perfect by themselves as a starter with a little labne or yoghurt sauce to dip into. You can also make a meal of them by adding a lil side salad and a poached egg.

It’s really important you remember to squeeze the excess moisture out of the zucchini. If you skip this you wont end up with crispy fritters.

Makes 8 -10 fritters

Ingredients

2 eggs

2/3 cup flour

1/2 tsp baking powder

1/4 cup water

1/2 tsp chilli flakes

1/2 tsp sumac

1/2 tsp smoked paprika

1 tsp za’atar

1/3 cup crumbled feta

3 Tbs finely chopped flat leaf parsley

2 Tbs finely chopped mint

3 Tbs finely sliced spring onion

1 Tbs finely chopped oregano

3 zucchini, finely grated and then squeezed to remove excess liquid.

2 Tbs extra virgin olive oil.

Directions.

Combine eggs, flour, baking powder, water, spices and feta and mix to create a batter. Add the remaining ingredients and mix well. I find the feta salty enough so don’t add salt but you do you (you can also sprinkle it over when you serve).

Heat a non stick fry pan on medium heat and add 1/2 the oil. Spoon 1/4 cup of the mixture into the pan to form 4-5 fritters. Cook for a few minutes on each side until golden. Flip and then repeat for a further minute to crisp up at the end.

Place on a  wire rack or paper towel to drain and cook the remaining fritters as a above using the remaining oil too

Serve with a lemon wedge or too and a yoghurt sauce made from the same herbs and yoghurt.

HH. x