Zucchini Fritters

These veggie patties are an easy starter and compliments a green salad for a meat free summer’s lunch. Zucchini contains large amounts of folate (production and maintenance of new cells) and potassium (helps the kidneys function normally), and the rind contains the nutrient beta-carotene.

Makes about 25 patties
700g zucchini
6 spring onions, finely chopped
small bunch of parsley, chopped
small bunch of mint, chopped
2 eggs, beaten
250g feta cheese, cumbled
140g flour
salt and pepper to taste
olive oil for frying
2 limes

Coarsely grate the zucchini and add to a bowl. Add a couple teaspoons of sea salt, mix and let stand 20 minutes. Remove by handful and squeeze excess liquid from zucchini. Spread this squeezed zucchini onto paper towel and then pat dry. Place dry zucchini in a bowl and add spring onions, feta, parsley, mint and paprika. Stir until combined then add eggs and stir. Add flour and mix until combined.

Heat a couple of tablespoons of olive oil in a pan and drop heaped tablespoons of the mixture into the hot oil slightly flattening the little fritters with the back of the spoon. Cook for about 2 minutes each side or until golden. Transfer to plate. Serve with a bit of lime juice sprinkled over the fritters. The zucchini fritters actually taste better when allowed to cool to room temperature but you be the judge!

The Culinary Chase’s Note: I also added one red chilli pepper (finely chopped) for color and a bit of heat. Make a yogurt dip using minced garlic, lime juice (or lemon), salt as another option for dipping. A spicy tomato sauce would also go nicely with these patties. You can also substitute the parsley and mint for 1/2 cup chopped fresh dill.