FETTA, ZUCCHINI & HERB FRITTERS WITH FETTA DRESSING
Makes 8 large sized fritters or 16 small ones
3 cups firmly packed coarsely grated zucchini
½ Tbsp salt
½ cup finely chopped parsley
¼ cup finely chopped mint
1 Tbsp finely chopped dill
1 large clove garlic, finely minced
200 grams Mayers Danish Fetta cheese, crumbled
Cracked pepper to taste
1 Tbsp plain flour
1 cup breadcrumbs
1 cup plain flour
200 grams Mayers Danish Fetta cheese
1 Tbsp chopped parsley
1 Tbsp chopped mint
1 clove garlic, minced
2 tsp olive oil
5 tsp water
Place the grated zucchini in a colander. Sprinkle with salt and mix through so the zucchini is coated in the salt. The point of doing this is to extract as much liquid as possible out of the zucchinis, which will make for crispier fritters. Allow this to drain for 2-3 hours. (Or at least 10 minutes if you don’t have time).
Using your hands, squeeze as much liquid out of the zucchini as possible. Place the drained zucchini in a large bowl. Add the remainder of the ingredients into the bowl. Using your hands, mix the ingredients until they are all well combined. The mixture should have a relatively wet feel to it, but not so wet that it all sticks to your hands. If it is too wet, add some more flour, one tablespoon at a time.
Place the flour on a flat plate. To create large sized fritters, place 3 tablespoons of the mixture in your hands and form it into a ball. This can be a little messy. You won’t be able to roll it into a ball as the mixture will be slightly wet, so just gently form a ball, and then drop it onto the plate with flour. Gently toss the ball through the flour, so it is liberally coated. Place on a clean plate. Repeat the process until all the mixture is used. For smaller fritters use 1.5 tablespoons of mixture.
Place the oil in a large sized frying pan, using enough to completely coat the base. If you want them to be nice and golden, it is best to use about 0.5cm in height of oil. Place the pan on medium to high heat and allow the oil to heat for two minutes.
Place the fritters in the frying pan, allowing ample space between them. Cook them for four minutes on one side. Flip them over. Using an egg flipper press them down gently so that they flatten and spread out a little. Cook for a further four minutes, or until they are golden brown. The oil should be sizzling slowly as you cook them, so that the golden colour develops gradually. If they are browning too quickly, reduce the heat.
Remove them from the pan and drain on paper towel.
If your oil is dirty or almost used up, wipe the pan clean with paper towel and refill with clean oil to cook the remainder of the fritters.
To make the dressing, place all the ingredients in a small food processor. Process until well combined and smooth. If the dressing is too thick at a little more water until it reaches the desired consistency.
Serve fritters warm or cold with Fetta dressing.