Zucchini and Mint Fritters

Buy or find
Zucchini, 3 medium (about 500g), washed and grated or coarsely chopped in the food processor
Olive oil, 1 tbs
Onion, 1, quartered and finely diced or chopped in food processor (don’t let it get mushy if you are using the food processor)
Feta cheese, 150-200g, I sometimes add more, (Castello Feta Cubes from Coles or Woolies are excellent for this. )
Mint leaves, a handful, washed
Dill, small bunch, leaves removed from stems and washed
Parsley, a handful, washed
Plain flour, 3 tbs
Eggs, 3 beaten
Grapeseed oil, 4 tbs
Sea salt, to taste
Lemons, 2, zest and juice

Do
Toss the grated zucchini with 1 heaped tsp salt and put into a strainer (sieve) set over a bowl for at least 45 minutes to drain.

Heat the olive oil in a frying pan over medium heat.

Add the onion and a pinch of salt, and cook for 10 minutes until soft and sweet. Set aside.

Squeeze out any excess moisture from the zucchini. (I do this using a tea towel).

Place the squeezed zucchini on a few paper towels or tea towels to drain briefly.

Combine the zucchini and onion in a large mixing bowl. Crumble in the feta cheese. Add the chopped herbs, flour and eggs and stir to combine.

Heat the oil in a frying pan over medium heat for about 1 minute.

Add tablespoonfuls of the fritter mixture. (I find that 4 or 5 fritters fit in the frying pan at a time.) Fry for 3 minutes on each side until crispy and golden. (You will need to add more oil as you cook more batches fritters.)

Transfer the fritters to paper towels to drain, using a slotted spatula.

Serve with the zest and lemon juice sprinkled over.

This works on pita with tabouli, lettuce, fried potato cubes, hummus or green goddess sauce and diced tomato.

Dried dill works well if fresh not available.

Dill hummus or dill mayo is a good accompaniment to these fritters.