Zucchini Fritters

Summer usually brings with it an overload of zucchini, and sometimes it can be a bit of a struggle coming up with new and creative ways to use up the abundance.

Today I turned a few zucchini nearing the end of their shelf-life into fritters; these will be yummy for lunch with a bit of home-made aioli. I used normal milk rather than buttermilk, chedder instead of feta and some parsley and oregano instead of thyme. I also squeezed as much water as possible from the zucchini, and added a handful extra flour.

Recipe and pic from taste.com.au

Ingredients

2 eggs, lightly whisked
75g (1/2 cup) self-raising flour
2 tbs buttermilk
3 (about 400g) green zucchini, ends trimmed, coarsely grated
100g feta, crumbled
1 red onion, halved, thinly sliced
1 tbs finely chopped fresh thyme
1 garlic clove, crushed
Sea salt flakes & freshly ground black pepper
125ml (1/2 cup) vegetable oil
Lemon wedges, to serve

Method

Combine egg, flour and buttermilk in a bowl. Add zucchini, feta, onion, thyme and garlic, and gently stir to combine. Season with sea salt flakes and pepper.
Heat oil in a frying pan over medium heat. Place 4 heaped tablespoonfuls of zucchini mixture around edge of the pan, allowing room for spreading, and use an egg lifter to flatten slightly. Shallow-fry for 1-2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining zucchini mixture, reheating oil between batches.