It’s zucchini season here and I’m churning out the zucchini fritters (along with zucchini tots – did you see those last week?).
Zucchinis are one of those vegetables that I think needs something added to them to make them tasty. Despite my ambivalence about eating zucchinis, my family is enthusiastic about growing them. Probably because they just grow so darn well.
It’s not unusual for my husband to bring in eight or 10 every other day. What’s worse is that if you accidentally leave a zucchini on the plant for 24 hours too long, they explode into gigantic freakshow vegetables. Suddenly one giant zucchini is enough to feed the family for a week!
More zucchini-spiration:
- Treat yourself to this divine zucchini and lemon loaf
- Wholesome pear and zucchini muffins recipe
- Choc-chip, oat and zucchini biscuits are good
- Our new favourite snack: Zucchini, carrot and apple loaf
- Zucchini and carrot slice – a terrific lunchbox staple
I’m always on the look out for new ways to use of the annual zucchini glut, so I tried combining zucchini with some feta we had in the fridge, and some mint from the garden. They turned out beautifully.
Feta and mint zucchini fritters
- 500 grams zucchini, grated
- 3 tablespoons chives or scallions, finely chopped
- 125 grams feta cheese, finely diced
- ¼ cup chopped mint
- 1 chilli, finely chopped (optional)
- ¾ cup plain flour
- 5 eggs
- salt and pepper
- oil for frying
Add the zucchini, chives, feta, mint, chilli, and flour to a bowl. Stir gently to combine.
Add the eggs, salt, and pepper and stir until evenly mixed.
Heat a large fry pan on medium and add a little oil to the pan.
Fry spoonsful of mixture, flipping once one side is golden (about 5 minutes each side).
Once the fritters are cooked through, drain on a paper towel then serve hot with sour cream and sweet chilli sauce. They are also delicious cold in a lunchbox.
