RECIPE BY: PAULA GEER

SOURCE: AUSTRALIAN WOMEN’S WEEKLY “THE BEST EVER COLLECTION”

Serve with Tomato Salad

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Ingredients (Fritters)

  • 200 g feta cheese, crumbled finely
  • 3 large zucchini (~ 450 g)
  • 2 eggs, beaten lightly
  • 5 spring onions / scallions(or small bunch of chives), chopped
  • 1 tsp chopped oregano
  • 2 tsp chopped parsley
  • 1/3 cup plain flour
  • 2 Tbsp olive oil

Instructions

Preheat oven to 160 C (325 F). Line oven tray with baking paper.

  • Coarsely grate the zucchini. Squeeze firmly to remove excess liquid with paper towel.
  • Leave stand for 30 mins to drain and make sure all water removed.
  • Place zucchini in a large bowl with feta, green onion, egg, herbs and flour, season and stir to combine.
  • Heat the olive oil in a large non stick pan over medium heat.
  • Cook level tablespoons of mix in batches for 3 mins each side or until browned and cooked through.
  • Drain on paper towel and then place on oven tray to keep warm in oven between batches.
  • Serve with tomato salad.

Download PDF here: Australian Zucchini and Feta Fritters with Tomato Salad Paula Geer

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