- Step 1
Coarsely grate zucchini onto a clean tea towel, pull up the sides of the tea towel and twist and squeeze tightly over the sink to remove as much liquid as possible.
- Step 2
Mix egg and flour to make a very thick, smooth batter. Add grated zucchini, feta, spring onion or chives, garlic, mint, lemon juice, chilli flakes and salt and pepper to taste and stir well.
- Step 3
Melt butter in a heavy-based frypan then tip the melted butter into the batter and stir until evenly combined. Use this same pan without washing to cook fritters. Spoon mixture into hot pan, using about 2 tbsp for each fritter to make 4 medium-sized fritters. Flatten slightly.
- Step 4
Cook fritters over medium heat for 2-3 minutes on each side or until mixture is fully cooked through to the centre. Serve with salad leaves and lemon wedges.
Making this batter really thick means you end up with substantial yet light fritters.
Free Range in the City - 2011, Page 49
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