This recipe doubles (or triples) easily to feed friends and loved ones – a light Easter brunch before hooking into the hot cross buns and chocolate.
Serves: 2–3
INGREDIENTS
1 egg
2 zucchini, grated
¾ cup frozen peas
finely grated zest of 1 lemon
½ teaspoon chilli flakes plus extra to garnish
¼ cup ricotta
3 tablespoons self-raising flour
2 tablespoons olive oil
100 grams feta
60 grams Greek-style natural yoghurt or soft cream cheese
1½ cups salad greens
1 cup chopped cherry tomatoes
¼ cup mint leaves
sea salt and freshly ground black pepper
METHOD
Whisk the egg in a medium bowl and add the zucchini, peas, zest, chilli flakes and ricotta. Stir to combine, then add the flour and fold together. Season well with salt and pepper.
Heat the oil in a large frying pan over medium heat and cook tablespoonfuls of the mixture, in batches, for 2–3 minutes each side, until golden. While they’re cooking, whiz the feta and yoghurt in a small food processor to create a soft spread.
Drain the fritters on paper towels and serve immediately on salad greens, topped with feta spread, tomatoes and mint.
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen.
To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeCorn, Coconut and Herb Fritters with Avocado and Rocket
RecipeSpiced Carrot and Chickpea Fritters with Soft Boiled Eggs and Watercress
Article by Olivia Galletly
RecipeZucchini and Quinoa Fritters with Eggs and Feta Yoghurt
Article by Sarah Tuck
RecipeSpiced Broccoli, Turmeric and Goat's Cheese Fritters
Article by Kelly Gibney
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!