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Categories:
zucchini Feta cheese spring onions eggs fresh oregano fresh mint flour olive oil tomatoes olives peppers red wine vinegar extra-virgin olive oil
Viewed: 86 - Published at: 3 years agoIngredients
- 3 None large zucchini, coarsely grated, excess water squeezed out
- 7 oz feta cheese, finely crumbled
- 5 None spring onions, thinly sliced
- 2 None large eggs, lightly beaten
- 1 tbsp chopped fresh oregano
- 2 tbsp chopped fresh mint
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
- 4 None medium plum tomatoes, coarsely chopped
- 2.5 oz pitted kalamata olives, halved
- 9 oz chargrilled peppers, drained, cut into thin strips
- 1/2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
Method
- Preheat oven to 300°F. Line a baking tray with parchment paper.
- Combine zucchini, feta, spring onions, eggs, herbs and flour. Season.
- Heat 2 tbsp oil in a large nonstick frying pan over medium heat. Cook level tablespoons of zucchini mixture, in batches, for 2-3 mins per side, or until browned and cooked through. Drain on paper towels. Transfer to the baking tray and keep warm in oven between batches.
- To make the salad, combine tomatoes, olives, peppers, vinegar and extra virgin olive oil in a medium bowl. Season to taste.
- Serve fritters with tomato salad.
