ZUCCHINI FRITTERS WITH HERBED YOGHURT
“Zucchini is the star in this quick meal”
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)