Zucchini Fritters

These are so yum and so easy. They really hit the spot when it comes to weekend brunch at home.

INGREDIENTS

2 medium zucchinis, grated

3 spring onions, finely chopped

¾ cup fresh herbs, chopped (I like parsley & dill best for this recipe)

1 egg + 1 yolk

⅓ cup flour

¼ cup feta, crumbled

Oil of choice for shallow frying

To serve: flaky salt, fresh lemon, avocado and/ or poached eggs

METHOD

Place grated zucchini in a clean kitchen towel, add a good pinch of salt. Twist the towel to squeeze out as much liquid as you can into a bowl or the sink.

Transfer zucchini into a large bowl. Mix in the spring onion, herbs and eggs. Add the flour and mix until completely combined. Season well with salt & pepper, then gently fold through the feta.

In a large pan, on a medium heat, add enough oil to coat the bottom of the pan. Working in batches, place generous, even spoonfuls of batter into the pan. Fry until golden, then flip to cook evenly on the other side (around 2 minutes per side). Transfer to paper towel to soak up any excess oil. Repeat until all of the batter has been used.

Serve hot with a sprinkle of flaky salt, a slice of lemon, and a side of avocado and/or poached eggs if you like.

Makes 6 fritters