- 6 (about 700g) green zucchini, coarsely grated
- 2 tsp salt
- 3 green shallots, ends trimmed, thinly sliced
- 1 cup firmly packed finely chopped fresh continental parsley
- 200g feta, coarsely crumbled
- 75g (1/2 cup) plain flour
- 3 eggs, lightly whisked
- Freshly ground black pepper
- 80ml (1/3 cup) olive oil
- Combine zucchini and salt in a bowl. Cover with plastic wrap and set aside for 10 minutes to soak. Use your hands to squeeze excess liquid from the zucchini.
- Combine the zucchini, green shallot, parsley, feta, flour and egg in a medium bowl. Season with pepper.
- Heat oil in a frying pan over mediumhigh heat. Drop 4 tablespoonfuls of the zucchini mixture around edge of pan and flatten slightly. Cook for 2 minutes each side or until cooked through. Transfer to a plate lined with paper towel and cover with foil. Repeat, in 3 more batches, with the remaining zucchini mixture, reheating oil between batches.
- Transfer fritters to a plate to serve.
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