Zucchini fritters for the glut
By January every subscriber owns more zucchini than they agreed to. These crisp, herby fritters are the peace treaty.
☀️ Summer⏱ 30 minutes🍽 serves 4
Ingredients
- 500g zucchini, coarsely grated
- 1 tsp salt
- 3 spring onions, finely sliced
- 100g feta, crumbled
- A handful of mint and dill, chopped
- 2 eggs
- 4 tbsp flour (or chickpea flour)
- Zest of 1 lemon
- Olive oil for frying
- Yoghurt and lemon wedges, to serve
Method
- Toss the grated zucchini with the salt in a colander and leave 10 minutes. Then squeeze it dry in a clean tea towel like you mean it — this is the whole game.
- Mix with everything else into a thick, just-holding batter.
- Fry heaped spoonfuls in a decent slick of olive oil, 3 minutes a side, pressing gently. Don't crowd the pan.
- Eat hot with yoghurt and lemon, or cold from the fridge at 11pm, standing up.
They take a fried egg on top very well, and the batter holds a day in the fridge.
From the garden: zucchini, spring onions, mint