You know what? I don’t think I have ever frittered before.
I know right? totally crazy! Don’t get me wrong, I’ve eaten plenty of fritters in my time but I’ve just never made one. I have no excuse really and I’m kinda shocked that I’ve never delved into the fritter world. They’re dead easy to make and the best thing is chances are you’re going to have the gear in your fridge to formulate some sort of fritter creation.
While I was making these zucchini fritters, I decided that you could pretty much fritter any vegetable that can either be shredded or cut into small chunks, add some variety of cheese, whatever herbs you have on hand brought together with some batter and bang! you’ve got yourself a fritter. Plus they’re super versatile, add an egg and voila! breakfast; add a salad and you’ve got lunch or dinner; make them bite sized and you have a tasty little morsel that you can serve as a party canapé – and I ask you, have you ever met anyone who doesn’t like a fritter?
So I know this recipe isn’t rocket science or revolutionary but don’t we all need a little help sometimes cleaning out our vegetable drawer?
Zucchini, feta and pine nut fritter
Makes approx 10 fritters
What you need:
- 600g of zucchini (this was 4 small/medium zucchini for me)
- sea salt
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 2 spring onion, finely sliced
- 100g feta
- 1/2 cup flour
- 1 egg
- 1/4 cup pine nuts
- zest of 1 lemon
- 1 cup greek yoghurt
- 1 garlic clove, crushed
- juice of 1/2 lemon
- 1 1/2 tbsp extra virgin olive oil
- oil for frying
What to do:
Grate the zucchini and transfer into a colander. Sprinkle with 1 teaspoon of salt and toss through the zucchini and let it sit for 30 mins. Squeeze as much moisture as you can from the zucchini and pop it into a large bowl. Taste the zucchini and if it needs a touch more salt you can add some here. Add the herbs, spring onion, pine nuts, lemon zest, flour and egg and stir, then crumble the feta and gently stir through.
Heat a saucepan with 1cm of oil. If you’re watching your weight you can add less or even bake them in a hot oven but just note that they probably won’t get as crispy on the outside. Use a couple of spoons to dollop the mixture into the pan and flatten with the back of the spoon. Cook for 2-3 minutes on one side until crispy and browned, then use a spatula to flip those babies over and cook for another couple of minutes on the other side.
While the fritters are cooking away, make your yoghurt sauce by combining the yoghurt, lemon juice, garlic and olive oil in a bowl. Season with salt & pepper to taste.
Serve the fritters with either the yoghurt on the side or dolloped on top.