Zucchini Fritters with Mint Yoghurt

October 24, 2016

0.0 0


4 x large Zucchini’s

1 x small brown onion

1/4 x cup chopped dill

1 x egg

1/4 cup of finely crumbled fetta

1/4 cup of grated parmesan

1 x pinch of salt

1 x pinch of pepper

1 x cup of GF self raising flour

1 x cup cotton seed oil

1 x thickened Greek yoghurt

1 x bunch of fresh mint

2 x bunches of rocket


Grate the Zucchini’s into a clean chux cloth, and squeeze out extra moisture using the chux cloth.

Add to a mixing bowl, finely chopped onion, chopped dill, cheeses, the egg, salt and pepper, and combine.

Slowly sift in the GF self raising flour, until mixture comes together.

Ensure mixture isn’t too wet, nor too dry. Adjust accordingly. Should have the consistency of a hamburger mince!

Finely chop the mint, and add to the thickened Greek yoghurt.

Season with a pinch of salt and pepper, and set aside.

In a non-stick shallow frying pan, add cotton seed oil and wait for oil to reach 180 degrees.

Separate the mixture into patty like balls, the size of eggs.

Flatten them out, and shallow fry in the oil until golden brown.

Once cooked, take them out and put them onto kitchen paper to strain out any excess oil.

Place fritters on a bed of rocket, and serve with mint Yoghurt.

Garnish with some fresh dill.


0 Reviews

All fields are required to submit a review.