I love zucchini fritters. They are great to cook ahead to serve with salads during the middle of the week, are perfect for work or school lunches (they are a great way to increase children’s vegetable intake), and perfect to take on picnics as they can be eaten warm or cold.
Zucchini (courgette) is a nutritious fruit – yes, it’s a fruit – that is low in calories and contains folate, potassium, vitamin A and manganese. Whilst zucchini is often treated as a vegetable, it is in actuality a fruit, being the swollen ovary of the zucchini flower. Zucchini flowers are also edible, and delicious when stuffed. In fact, they are one of my favourite dishes.
Zucchini, feta, haloumi and dill fritters
50g feta (I prefer danish feta for it’s creamy texture)
1/2 cup flour
2 spring onions, thinly sliced
1/4 cup dill, chopped – feel free to substitute the dill for fresh continental parsley, if you prefer, or even mint.
zest of half a lemon
1 tablespoon of lemon juice
1 egg, lightly beaten
1 teaspoon of salt
1 tablespoon of olive oil
1. Grate the zucchinis (you can use a hand grater or a food processor for this), then place in a sieve, lined with paper towel or a clean tea towel, over a bowl to drain off excess moisture. Leave for 15 to 20 minutes to drain.
2. In a separate bowl,add the haloumi, flour, spring onions, dill, lemon zest, salt, lemon juice and crumble in the feta.
3. Add the drained zucchini to the mixture and then add the egg. Stir to combine.
4. Warm a frying pan over a medium heat (I prefer to use a non stick pan to minimise the amount of oil required) and add olive oil.
5. Drop spoonfuls of the batter into the frying pan and flatten with a spatula. Fry until golden on each side and the batter is cooked through.
6. Serve with lemon wedges and a salad.