Zucchini, Dill & Feta Fritters

from taste.com.au

• Ready In: 50 mins
• Yields: 12 Fritters

Ingredients

• 600  g zucchini, coarsely chopped
• 4  shallots, finely sliced
• 1  onion, grated
• 1  garlic clove, grated
• 2  eggs
• 150  g feta, crumbled
• 3  tablespoons  grated parmesan cheese
• 3  tablespoons  chopped dill
• 3  slices  white bread, crusts removed
• 50  g plain flour
• 4  tablespoons light olive oil
•  salad leaves
•  chopped tomato
•  chopped cucumber, and
•  extra dill, to serve

Directions

1. Place the zucchini in a colander, sprinkle with 1 tablespoon salt and set aside to drain for 30 minutes. Refresh under cold water, then wrap in a tea towel and squeeze dry. Transfer to a bowl with the shallots, onion, garlic, eggs, cheeses and dill. Season with salt and pepper.
2. Place bread in a food processor and process until crumbs. Add to the zucchini mixture and mix well (it should be quite dry, if not add a few extra crumbs). Roll heaped tablespoons of the mixture into 12 balls, then flatten slightly. Place flour in a bowl and add patties to coat. Heat oil in a non-stick frying pan, add patties and cook in batches over medium heat for 1-2 minutes each side. Layer salad leaves between fritters and serve with a salsa of chopped tomato, cucumber and dill.