Zucchini Fritters
from Forever Summer by Nigella Lawson
4 zucchini (~1-2/3 lb)
5-6 spring onions, finely chopped
9 oz feta cheese, crumbled
sm bunch fresh parsley, chopped
sm bunch fresh mint, chopped (+ extra for garnish)
1 T dried mint
1 tsp paprika
5 oz all purpose flour (1 c)
salt
pepper
3 eggs, beaten
olive oil, for frying
3-4 limes, cut into wedges
Coarsely grate the zucchini with either the grating blade in the processor or by hand. Spread out on tea towel and leave for about 20 minutes to get rid of excess moisture.
Put the onions and feta in a bowl. Stir in the parsley, fresh mint, dry mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained zucchini. (The batter will be lumpy.)
Heat a few tablespoons of oil in a large frying pan and drop tablespoonfuls of the zucchini mixture into the hot oil, flattening down with the back of the spoon. Cook for about 2 minutes each side, until golden, and then transfer to a plate.
Sprinkle some fresh mint over the top and serve with the lime wedges.
Makes about 25.
from Forever Summer by Nigella Lawson
4 zucchini (~1-2/3 lb)
5-6 spring onions, finely chopped
9 oz feta cheese, crumbled
sm bunch fresh parsley, chopped
sm bunch fresh mint, chopped (+ extra for garnish)
1 T dried mint
1 tsp paprika
5 oz all purpose flour (1 c)
salt
pepper
3 eggs, beaten
olive oil, for frying
3-4 limes, cut into wedges
Coarsely grate the zucchini with either the grating blade in the processor or by hand. Spread out on tea towel and leave for about 20 minutes to get rid of excess moisture.
Put the onions and feta in a bowl. Stir in the parsley, fresh mint, dry mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained zucchini. (The batter will be lumpy.)
Heat a few tablespoons of oil in a large frying pan and drop tablespoonfuls of the zucchini mixture into the hot oil, flattening down with the back of the spoon. Cook for about 2 minutes each side, until golden, and then transfer to a plate.
Sprinkle some fresh mint over the top and serve with the lime wedges.
Makes about 25.