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Author Notes: These middle-eastern inspired fritters are a little bit time consuming to make, but great as a brunch dish or part of a mezze. I make big batches of them to freeze and defrost for last minutes parties or guests. It's a really flexible recipe, you can use different kinds of herbs for it, cheeses, or even different vegetables. I've made it with raw grated beetroot and goats cheese as well. Really whatever you have to hand. They are best served at room temperature, so perfect to wrap up in foil and throw in the back of the car. —Canalcook
- 500 grams Zucchini, coarsely grated
- 2 small eggs
- 150 grams feta cheese
- 75-100 grams plain flour
- 2 red onions, finely chopped
- 3 tablespoons chopped fresh herbs, e.g dill, parsley, tarragon or basil
- 4 tablespoons sunflower oil
- a pinch of grated fresh nutmeg
- Grate the courgette coarsely, adding in the onion, nutmeg, herbs, eggs and flour.
- Crumble in the feta and mix together well.
- Season well and check the consistency (you might need to add a bit more flour if it's too wet, or a bit of water if it's too dry)
- Heat the oil in a frying pan over medium heat.
- Make the fritters by putting a heaped tablespoon of the mix in the heated oil and flattening with a spatula.
- Cook for 2-3 minutes on each side until golden and crispy.
- Work in batches of 3-4 fritters per pan until finished.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Road Trip Snack