A quick and delicious meal, these fritters are jam-packed with veges. Swap any of the greens with whatever vegetables you have in your fridge; just keep the quantities the same.
Serves: 4
INGREDIENTS
Fritters
2 zucchini
1 cup frozen peas, defrosted
1 spring onion, finely chopped
½ head broccoli, finely chopped
1 tablespoon each chopped fresh parsley, fresh mint, fresh dill and fresh chives (I used Superb Herb)
2 cloves garlic, crushed
2 large eggs, size 7
⅔ cup plain flour
100 grams feta, crumbled
40 grams parmesan, finely grated
½ teaspoon sea salt
½ teaspoon cracked pepper
olive oil for frying
To serve
½ cup Greek yoghurt
1 clove garlic, crushed
zest ½ lemon
50 grams pine nuts, toasted
fresh herbs, roughly chopped
2 teaspoons za’atar
lemon wedges
METHOD
Fritters: Grate the zucchini, then squeeze between your hands to release any liquid. Place in a large bowl with remaining fritter ingredients, except the oil, and mix to combine.
Heat a non-stick frypan over a medium heat and drizzle with olive oil. Once hot, place large spoonfuls of fritter mixture in the pan and gently push down with the back of a spoon. Fry for 2-4 minutes on each side, or until golden brown and cooked through.
To serve: In a large bowl, combine the Greek yoghurt, garlic and lemon zest. Serve alongside fritters with toasted pine nuts, fresh herbs and a sprinkling of za’atar. Garnish with lemon wedges for squeezing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeZucchini and Pea Fritters with Feta Yoghurt Whip
Article by Sarah Tuck
RecipeZucchini and Quinoa Fritters with Eggs and Feta Yoghurt
Article by Sarah Tuck
RecipeSpinach and Zucchini Fritters
RecipeGreen Herb Millet and Feta Fritters with Garlic Hummus, Roasted Almonds and Pea Shoots
Article by Sarah Tuck
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!