RECIPE: Zucchini and feta fritters with dill

I FIRST tasted Zucchini and feta fritters at a Yarra Valley winery in Melbourne a few years ago. I asked the waiter for the recipe tweaked it a little and voila!

What a great way to use Zucchini.

A simple tasty dish to add to your repertoire.

These little fritters are a simple tasty little morsel for nibbles or lunch they also make a great family vegetarian meal and gluten free of course! Serve hot and crisp from the pan and served with lemon wedges and a yoghurt sauce.

Makes 16


600 g zucchini grated


1 small onion, grated

1 clove garlic, finely chopped

100 g feta, crumbled

¼ cup finely chopped dill

2 tbsp finely chopped flat-leaf parsley leaves

2 eggs, well beaten

100g Chick pea flour (GF)

Freshly ground black pepper

Olive oil


Coarsely grate the zucchini and put into a colander. Sprinkle lightly with salt and toss, then stand for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can. Pat dry with paper towel.

Mix the zucchini with the onion, garlic, feta, herbs and egg in a large bowl. Add the flour, then season with pepper and stir to combine.

Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on paper towel and serve piping hot.

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