Food & Wine
Zucchini and feta fritters with avocado salsa
Soft and flavour-filled, these fritters are perfect for a weekend brunch or light lunch. Enjoy them warm straight from the pan or snack on cold leftovers the next day.
Serves: 4
Ingredients:
- 2 rashers middle bacon, finely chopped
- 2 green zucchini, coarsely grated
- 1 egg, lightly whisked
- 1/3 cup (50g) self-raising flour
- 1 tablespoon coarsely chopped dill
- 200g Lemnos smooth feta, crumbled
- Vegetable oil, to shallow fry
- 1 just-ripe avocado, halved, stone removed, coarsely chopped
- 250g cherry tomatoes, halved
- 1 tablespoon lime juice
- 2 tablespoons coarsely chopped chives
- Lime wedges, to serve
Method:
- Fry the bacon in oil until crisp then transfer to a paper towel to cool.
- Using your hands, squeeze liquid from the zucchini. Please in a large bowl and combine with bacon, egg, flour and fill. Add half the feta and stir to combine.
- Heat oil in a saucepan and spoon ¼ cup-fulls of the zucchini mixture in to the pan. Cook both sides for two minutes or until golden. Transfer to a sheet of paper towel.
- To make the salsa, combine the avocado, tomatoes and lime juice in a bowl. Using a spoon, lightly crush the mixture. Add chives and remaining fetta and gently toss. Serve with a stack of zucchini fritters, warm or cold.
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Turmeric and yogurt roasted chicken with cauliflower and eggplant