Zucchini and mint fritters
Prepared by Henriette
Recipe by Janina Clinning
Ingredients
For the Fritters
Tasty and best topped with crème fraiche and smoked salmon, but also yummy dunked in tzatziki.
Method
Coarsely grate zucchini into a bowl then sprinkle with a little sea salt.
Set aside for about 15 minutes, then squeeze well to remove as much moisture as possible.
Add spring onion, feta, eggs, rice flour, parsley, mint and pepper. Stir to combine.
Heat a little oil in a non-stick frying pan over a moderately high heat.
Drop in spoonfuls of mixture into the frying pan.
Flatten slightly and cook for 2-3 minutes each side or until crisp.
Tip from Henriette
I served my fritters with smooth cottage cheese and used the leftovers as a lunch the next day.
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