Carrot and zucchini fritters
2
- Prep Time15 mins
- Total Time30 mins
- Makes12 fritters
Photo, Sian Richards.
Ingredients
1 large zucchini, grated (1/2 cups)
3/4 tsp salt
2 medium carrots, grated (1 1/2 cups)
1 egg
1/2 cup crumbled feta cheese
1/4 cup chopped mint
1/4 cup chopped curly parsley
2 green onions, finely chopped
2 garlic cloves, minced
1/2 tsp pepper
1/4 cup all-purpose flour
1 tsp baking powder
2 tbsp olive oil
Instructions
TOSS zucchini and salt in a colander in a sink. Let stand for 10 min to drain. Squeeze firmly to remove as much water as possible. Transfer zucchini and carrots to a kitchen towel. Spread evenly and roll up to squeeze out any remaining liquid.
BEAT egg in a large bowl. Add zucchini, carrots, feta, mint, parsley, onions, garlic and pepper and stir to combine. Stir in flour and baking powder.
HEAT 2 tsp of the oil in a large non-stick frying pan over medium. Scoop scant ¼-cup portions of zucchini mixture onto pan and gently press down with the back of a spoon, making 2-in. circles. Cook fritters until golden, 2 to 3 min per side. Repeat with remaining oil and zucchini mixture.
Chatelaine Quickies: Zucchini-feta cakes
Nutrition (per serving)
Calories 55, Protein 2g, Carbohydrates 4g, Fat 4g, Fibre 1g, Sodium 181mg.
Excellent source of vitamin A.