Zucchini and feta fritters

INGREDIENTS

Makes 16 medium to large fritters.

  • 4 cups grated zucchini (about 700g)
  • 1 tsp salt
  • 1 cup flour
  • Pinch salt
  • 1 tsp baking soda
  • 2 eggs
  • 1/2 cup milk
  • 150 g feta cheese, crumbled
  • Handful mint leaves roughly chopped

METHOD

  1. Place the zucchini in a colander or seive and mix the first measure of salt through it. Leave to drain – the salt will draw water out of it.
  2. Make a thick batter my whisking together the flour, salt, baking powder, eggs and milk until smooth. Leave to stand for 20 minutes.
  3. After half an hour, tip the zucchini into a clean tea towel and wring it to squeeze as much water as possible out. Stir the zucchini into the batter.
  4. Add the feta and mint and stir gently so as not to break up the feta.
  5. Cook spoonfuls in hot oil.
  6. Serve with minted greek yoghurt