Feta & Zucchini Fritters
2 eggs
1/2 cup self-raising flour
2 tablespoons milk
3 medium sized zucchini, grated & squeezed of their juices
100g feta cheese, crumbled
1 tablespoon fresh thyme, chopped
1 garlic clove, crushed
vegetable oil, for frying
Combine eggs, flour & milk in a bowl, add zucchini, feta, thyme & garlic & stir to combine.
Heat a little oil in frying pan or use oil spray. Place 2 tablespoons of mixture into pan & flatten a little with a spatula to form round pancakes. Cook until golden brown on both sides & cooked through (a few minutes on each side). Transfer to a plate lined with absorbent paper towel.
Repeat until you've used up all the mixture. Keep spraying the pan with oil between batches.
A similar version of this zucchini fritter recipe is
Corn, Zucchini & Chickpea Fritters
The ingredients are different but the method is essentially the same:
1 can chickpeas, drained, rinsed & blended
1/2 cup milk
2 eggs
3/4 cup self-raising flour
1 large zucchini, grated & squeezed of it's juices
1 cup frozen corn kernels, rinsed to thaw, then blended
handful of grated tasty cheese
olive oil cooking spray
Whisk milk & eggs. Place flour in a bowl & whisk in milk mixture until smooth, then stir in chickpeas, zucchini, corn & cheese.
The rest is the same as above.
You can eat these fritters on their own, with a squeeze of lemon juice, as an accompaniment to a meal, as an afternoon snack for kids or you can put them in a sandwich with other fillings.
Zucchini, Corn & Feta Muffins
1 egg
220g plain flour
1 tsp baking powder
50g breadcrumbs
1/2 cup frozen corn kernels, rinsed to thaw, then blended
3/4 cup milk
3/4 cup vegetable oil
1 1/2 zucchini, grated & squeezed of it's juices
crumbled feta
Combine egg, oil & milk in a bowl. In a separate, larger bowl add flour, powder & breadcrumbs. Add egg mixture to dry ingredients & mix, then add zucchini, corn & feta & stir until just combined.
Line a muffin tray with paper muffin cases & add about 2 tablespoons of the mixture to each case.
Bake at 200C for about a 1/2 hour (the time may vary a little, depending on your oven. It takes me 1/2 an hour as I have an old gas oven with no fan. It should take less time if you have a fan-forced oven).
Cook until golden & cooked through.
All of these zucchini recipes are great for kids. Healthy, fresh & home-made (so you know exactly what's in them). Miss S loves them!
Bon appetite!
