ZUC­CHINI FRIT­TERS WITH HERBED YO­GHURT

Sunday Herald Sun - Stellar - - Delicious On Sunday -

“Zuc­chini is the star in this quick meal”

SERVES 4

3 zuc­chini1 onion 2 gar­lic cloves, crushed 150g feta, crum­bled 2 eggs 3/4 cup (110g) plain flour 1/3 cup (80ml) ex­tra vir­gin olive oil 1 cup (280g) thick Greek-style yo­ghurt 2 tbs each finely chopped mint and co­rian­der Wa­ter­cress leaves (or rocket) to serve

Coarsely grate the zuc­chini, then place in a colan­der set above a bowl and toss with 2 tsp salt. Set aside for 10 min­utes, then rinse un­der cold wa­ter. Squeeze the zuc­chini to re­move ex­cess wa­ter.

Grate the onion and squeeze out the liq­uid. Place in a bowl with the zuc­chini. Com­bine with the gar­lic, feta, eggs and flour, and sea­son.

Heat 2 tbs oil in a large fry­pan over medium heat. Dol­lop 4 spoon­fuls of the zuc­chini mix­ture and flat­ten slightly Cook for 3-4 min­utes, turn­ing, un­til golden then drain on pa­per towel. Re­peat with rea­main­ing batter to make 12 frit­ters, adding an­other ta­ble­spoon of oil for each batch.

Com­bine the yo­ghurt and chopped herbs and sea­son. Serve with the frit­ters and top with wa­ter­cress.

NU­TRI­TION • 16G PRO­TEIN • 13G SAT FAT • 29G CARB • 9G SUGARS • 515MG SODIUM • 500 CAL (2100KJ)

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