Wednesday, 8 January 2014

Zucchini and Feta Fritters

This recipe comes from the 80th Anniversary Australian Women's Weekly 'Best Ever Collection Cookbook' on page 108.  I think that you would find in some shape or form an Australian Women's Weekly cookbook in almost every kitchen in Australia.  Their recipes are easy to follow and triple tested to insure they are successful every time, made of easy to source ingredients in Australia and their food photography is absolutely divine.  Flicking through this recipe book it is one great looking recipe after another.  Every page makes me salivate - the photography is so good you could almost smell it through the page.

These fritters are just what I felt like this evening.  I wanted something light, easy, healthy and filling and these fritters tick all the boxes.  The only thing I would change?  Maybe a squeeze of lemon juice - though I don't know if it would make it too wet so maybe just a little drizzled over the top after cooking...  Next time!

So here it is; straight out of the book!

3 large zucchinis (450g)
200g feta, crumbled finely
5 green onions (scallions), sliced thinly
2 eggs, lightly beaten
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh mint
1/3 cup (50g) plain flour
2 tablespoons olive oil

1. Preheat oven to 160 degrees.  Line an oven tray with baking paper.
2. Coarsely grate zucchini, squeeze firmly to remove excess liquid with paper towel.  Place zucchini in a large bowl with feta, green onion, egg, herbs and flour, season; stir to combine.
3. Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat; cook level tablespoons of zucchini mixture, in batches, for 2 1/2 minutes each side or until brown and cooked through.  Drain on paper towel.  Place fritters on oven tray; keep warm in oven between batches.

The cookbook suggests for it to be served with a tomato salad - for dinner this evening I had mine with some freshly cut up tomato and it complimented the fritters perfectly!

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