Zucchini Fritters with Minted Yoghurt

This is a versatile recipe – they can be served as a canapé, side or main.

500g zucchini, coarsely grated
small handful of flat leaf parsley leaves only,
finely chopped
small handful of dill, finely chopped
small handful of mint leaves only, finely chopped
3 spring onions, thinly sliced
zest of one lemon
150g feta, crumbled
2 eggs, lightly beaten
50g plain flour
1-2 tsp chilli flakes
1 tsp sumac (optional)
salt and pepper
light oil for frying
lemon wedges, to serve

Grate the zucchini and place in a colander over a bowl, toss with 1 tsp of salt and leave to drain for ½-1 hour. Place the zucchini in a clean tea towel to ring out any excess moisture.

Make the minted yoghurt by mixing together the yoghurt, mint and lemon juice, season with salt and add more lemon juice if needed. Set aside. Place the zucchini in a large mixing bowl, and add the rest of the ingredients, mix well.

Heat enough oil in a pan to cover the base, over medium heat. Carefully drop heaped spoonfuls of the mixture into the pan, and then flatten them slightly to form fritters. Cook on each side until golden. Transfer to a plate lined with paper towel. Serve immediately with yoghurt.

MINTED YOGHURT

250g full fat yoghurt
salt
juice of one lemon
small handful of mint leaves only, finely chopped

Zucchini Fritters with Minted Yoghurt