Zucchini and feta fritters

I made this up today, inspired by my recent success with amazingly simple and delicious zucchini and haloumi fritters. These are low in sugar and carbs and are of course low GI as well.

The texture of these is lovely, light and slightly crisp; somewhere between a pikelet, an omelette and a fritter. I recommend serving simply with a squeeze of lemon, or some crispy bacon and tomato chutney for something more substantial.

  • 2 zucchini, grated, squeezed and drained (the more moisture you can remove, the better – ideally leave to drain for a few hours in a colander)
  • 100g Danish-style feta, crumbled
  • 2 eggs
  • pepper
  • chopped fresh parsley, dill or mint
  • 2 tablespoons plain flour to help bind (you can substitute with corn flour or almond meal if preferred)

Mix everything together, then fry in small spoonfuls until golden and browed on the edges – they’ll still be quite light and fluffy inside. Voila!

Zucchini and feta fritters

3 thoughts on “Zucchini and feta fritters

  1. Pingback: The Hub House Diner, Dulwich Hill « Scoff & Quaff

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