Prep 15 mins
Cook 15 mins
This is based on a recipe found in a cooking magazine. It's easy plus tasty.
- 2 lightly beaten eggs
- 2 tablespoons buttermilk (can use plain milk)
- 1⁄2 cup self-rising flour
- 400 g green zucchini, ends trimmed and coarsely grated
- 100 g feta cheese, crumbled
- 1 red onion, halved and thinly sliced
- 1 tablespoon freshly chopped lemon thyme
- 1 garlic clove, crushed
- salt and pepper
- 125 ml oil
- lemon wedge, to serve
- Combine egg, flour and buttermilk in a bowl. Add zucchini, feta, onion, thyme and garlic and combine gently. Season with salt and pepper.
- Heat oil in a frying pan over medium heat. Place tablespoons of mixture around the edge of the pan allowing space for spreading and using a spatula to flatten slightly. Shallow fry for 2 minutes each side until golden and cooked through. Drain on a paper towel. Repeat until all mixture has been used, reheating oil between batches.
- Season fritters with some sea salt and serve with the lemon wedges.
Just delicious, so easy to make and a very forgiving recipe. I used regular thyme with a splash of lemon, and spring onions (scallions) instead of red ones, I think the lemon was quite an important flavour. Great with yoghurt dip (yoghurt, splash of vinegar, splash of olive oil, plenty of salt, crushed garlic, chopped fresh mint), trying hard not to eat the whole lot in one go!
Easy to follow instructions and these fritters were delicious! Just loved the feta in them! I added ½ a teaspoon of dried and chopped lemon myrtle leaf (an Australian spice, described on the jar as having “a unique lemon flavour with eucalyptus notes in the background”) and I increased the garlic to four cloves, which I minced. Thank you for sharing this gem of a recipe! We enjoyed them with a salad.
This is a scrumptuous fritter, so easy to make, and I liked the subtle combination of flavors.