Name: Zucchini and feta fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 3 large zucchini (450g); 200 gram (6½ ounces) feta, crumbled finely; 5 green onions (scallions), sliced thinly; 2 eggs, beaten lightly; 1 tablespoon chopped fresh oregano; 2 tablespoon chopped fresh mint; 1/3 cup (50g) plain (all-purpose) flour; 2 tablespoon olive oil; 4 medium roma (egg) tomatoes (300g), chopped coarsely; 1/2 cup (75g) pitted kalamata olives, halved; 270 gram (8½ ounces) bottled chargrilled capsicum (bell pepper), drained, cut into thin strips; 1 1/2 tablespoon red wine vinegar; 1 tablespoon extra virgin olive oil

Ingredients

3 large zucchini (450g)

200 gram (6½ ounces) feta, crumbled finely

5 green onions (scallions), sliced thinly

2 eggs, beaten lightly

1 tablespoon chopped fresh oregano

2 tablespoon chopped fresh mint

1/3 cup (50g) plain (all-purpose) flour

2 tablespoon olive oil

4 medium roma (egg) tomatoes (300g), chopped coarsely

1/2 cup (75g) pitted kalamata olives, halved

270 gram (8½ ounces) bottled chargrilled capsicum (bell pepper), drained, cut into thin strips

1 1/2 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

Method

1.Preheat oven to 160°C (140°C fan-forced). Line an oven tray with baking paper.

2.Coarsely grate zucchini; squeeze firmly to remove excess liquid with paper towel. Place zucchini in a large bowl with feta, green onion, egg, herbs and flour, season; stir to combine.

3.Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat; cook level tablespoons of zucchini mixture, in batches, for 2½ minutes each side or until browned and cooked through. Drain on paper towel. Place fritters on oven tray; keep warm in oven between batches.

4.Place tomato, olives, capsicum, vinegar and extra virgin olive oil in a medium bowl; toss gently to combine. Season to taste.

5.Serve fritters with tomato salad.

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