Carrot and zucchini fritters

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PREP TIME

15 min

TOTAL TIME

30 min

Makes

12 fritters

Carrot and zucchini 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.
  • SERVE with labneh and muhammara.

 

Chatelaine Quickies: Zucchini feta cakes

Nutrition (per serving)

  • Calories
  • 55,
  • Protein
  • 2 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 181 mg.
  • Excellent source of
  • vitamin A