Name: Zucchini and dill fritters with whipped feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: For deep-frying: vegetable oil; 60 ml buttermilk (¼ cup); 2 eggs; 80 gm plain flour; 3 zucchini, coarsely grated; 2 spring onions, thinly sliced; ½ cup each coarsely chopped dill and mint; Finely grated rind of 2 lemons, plus lemon wedges to serve; Whipped feta; 200 gm Greek feta; 30 ml lemon juice; 1 garlic clove, finely chopped; 50 ml extra-virgin olive oil

Zucchini and dill fritters with whipped feta

Australian Gourmet Traveller recipe for zucchini and dill fritters with whipped feta

Serves 4

Prep

15M

Cook

15M

Total

30M

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Serve these tasty, crunchy little bundles with a refreshing beer.

Ingredients

For deep-frying: vegetable oil

60 ml buttermilk (¼ cup)

2 eggs

80 gm plain flour

3 zucchini, coarsely grated

2 spring onions, thinly sliced

½ cup each coarsely chopped dill and mint

Finely grated rind of 2 lemons, plus lemon wedges to serve

Whipped feta

200 gm Greek feta

30 ml lemon juice

1 garlic clove, finely chopped

50 ml extra-virgin olive oil

Method

Main

1.For whipped feta, process feta, lemon juice and garlic in a food processor until very smooth. With motor running, add oil in a thin steady stream and process until emulsified, then season to taste and set aside.

2.Preheat vegetable oil in a deep-fryer or large deep saucepan to 180C. Meanwhile, whisk buttermilk and eggs in a bowl to combine, then add flour and stir until smooth. Stir in zucchini, spring onion, herbs and lemon rind, season to taste. Deep-fry tablespoons of zucchini mixture in batches, turning occasionally, until golden (2-3 minutes; be careful as hot oil will spit). Remove with a slotted spoon, drain on absorbent paper, season to taste and serve hot with whipped feta and lemon wedges.

Styling by Emma Knowles

Profile Claire Delmar

Ingredients

Method

Main

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