Zucchini and feta fritters

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Zucchini and feta fritters
  • 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


Zucchini and feta fritters
  • 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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