There's nothing ground breaking about this meal but it was probably the first time I've actually cooked a meal in weeks.I've loved fritters ever since the first time i tried the corn fritters at Bills,and have looked for them at other cafes along the way.It's very disappointing though when you're served fritters with too much dough,you need to get the ingredients to dough ratio right.
These are so easy and are great for any time of the day.
Zucchini and feta fritters from Delicious magazine
Serves 4(makes 12 fritters)
600g zucchini (about 4),coarsely grated
1 small onion,grated
1 garlic clove,grated
2tbs each chopped fresh parsley and mint
1/3 cup(50g) plain flour
30g rice flour
1 tsp sumac
2-3 tbs olive oil
Place zucchini in a colander or sieve and squeeze out excess water.
Combine zucchini,onion,feta,eggs,herbs and a pinch of salt in a bowl.Add flours and sumac,then mix with a spoon.
Heat oil in a non stick frypan over medium to high heat.Add 4 heaped tablespoonfuls of mixture to the pan and flatten slightly.Cook for 1-2 minutes each side until golden and heated through.Repeat with remaining batter.
Serve with salad.