These versatile, vegetarian-friendly fritters are deliciously crisp and enriched with the salty, umami edge of feta.
- 2 cups (320 g) grated zucchini (courgette) (about 2 zucchini)
- 1½ cups (210 g) grated carrot (about 2 carrots)
- 150 g feta, crumbled
- ⅓ cup (25 g) finely grated parmesan
- 1 tbsp honey
- 3 eggs
- ½ cup (70 g) wholemeal spelt flour
- sea salt and cracked black pepper, to taste
- 2 tbsp extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Using absorbent kitchen paper or a clean tea towel, squeeze any liquid from the zucchini (to help the fritters hold together).
- Place the zucchini, carrot, feta, parmesan and honey in a big bowl. Crack the eggs on top and mix well to combine, using a spatula. With a sifter or sieve, sift the flour, salt and pepper into the bowl and mix until everything is really well combined.
- Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. In batches of 3 or 4, spoon ¼-cups (60 ml) of the mixture into the pan and flatten with a turner or spatula (you can make any size you like, but smallish ones are easier to flip). Cook fritters for 3–4 minutes each side or until they’re golden brown and cooked through, using a turner to flip them. Add more oil to the pan as you need it.
- Stack and serve the fritters warm from the pan, topped, if you like, with some natural yoghurt or the cucumber hummus (see recipe, below).
Place ¼ cup (65 g) store-bought hummus, ½ cup (140 g) natural Greek-style (thick) yoghurt, ¼ cup (45 g) grated cucumber and 2 teaspoons lemon juice in a small bowl. Add a little sea salt and cracked black pepper and mix well with a spoon.