Zucchini and Feta Fritters

Serves 4 (makes 12)

Place zucchini in colander, sprinkle with salt and toss. Set over sink for 20 minutes. Squeeze well to remove excess water. Pat dry with paper towel. Combine zichini, onion, garlic, feta, eggs and herbs in a bowl. Add flours and sumac, then mix with a spoon.

Heat oil in a non stick frypan heaped medium-high heat. Add 4 heaped tablespoonsfuls of mixture to the pan and flatten slightly with mixture to the pan and flatten slightly with an egg slice. Cook for 1-2 minutes each side until the the fritters are golden and heated through. Repeat twice more with the remaining batter.

Serve the fritters the bread, salad and labne for spreading.

600g zucchini (about 4), coarsely grated
1 small onion, grated
1 garlic clove, grated
100g Persian feta (yoghurt cheese) or other marinated feta, drained
2 eggs
2 tbs each chopped
Fresh parsley and mint
1/3 cup (50g) plain flour
30g rice flour
1 tsp sumac
2-3 tbs olive oil
Toasted Turkish bread,  tomato wedges, lettuce and labne, to serve

Recipe by Valli Little


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