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Zucchini and Feta fritters

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Servings: 12 Fritters
Course: Breakfast, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 120 g onion peeled, finely chopped
  • 50 ml olive oil
  • 650 g zucchini washed, gently trimmed and grated
  • salt
  • 600 g potatoes just cooked, chilled peeled and grated
  • cracked black pepper
  • 350 g Greek Feta roughly chopped or crumbled
  • 15 g cornflour
  • 1 large egg beaten

Equipment

  • A couple of mixing bowls and a non stick frypan is required for this recipe.

Method
 

  1. Assemble ingredients
  2. Sweat the onion in the olive oil over low heat for 5 -10 minutes until the onions are transparent. A little colour is OK. Chill when cooked
  3. Add about ½ teaspoon of salt and a little water to the grated zucchini and mix well
  4. Let stand for 15 minutes
  5. Squeeze the excess liquid from the zucchini
  6. In a clean bowl combine the ‘dried’ zucchini, onion and potato. Mix well
  7. Season with a little cracked black pepper
  8. Add crumbled Feta. A light mix to distribute evenly
  9. Mix in cornflour
  10. Fold in egg
  11. Gently mix
Cooking:
  1. At a medium temperature heat a little oil in the frypan
  2. Form the mix into suitable sized patties and add to the frypan, evenly spaced
  3. Fry for 2 minutes and turn to cook the other side. One turn should do it. Even light brown colour is good
  4. Serve immediately with salad and chilli jam or chill
  5. Reheat in a frypan or carefully in a microwave

Notes

Use firm Greek Feta not the softer Danish variety
• Make sure the salted zucchini is squeezed well
• Use salt sparingly after this because the feta is salty