These are a go-to dish to have on hand in the fridge for filling up lunchboxes or for making quick lunches at home – just add a salad and a dipping sauce and you’re away. They can be varied almost endlessly – the zucchini substituted for other veg like grated carrots or potato, the feta switched for something like haloumi or mozzarella and the mint replaced with any fresh herb you happen to have on hand or growing in the garden. I like to double up the recipe and cook a load, then freeze the excess in batches for a later date.
2 small/medium zucchini, coarsely grated
150 g feta, crumbled
10–12 mint leaves, finely chopped
1 free-range egg, beaten
70 g plain flour
1 teaspoon baking powder
2 teaspoons cornflour
½ teaspoon ground cumin
½ teaspoon salt flakes
3–4 tablespoons extra virgin olive oil
cucumber yoghurt, to serve (see below)
Squeeze out the grated zucchini over the sink to remove any excess moisture, then transfer to a large bowl. Add the feta and mint and mix together well. Stir in the beaten egg, then add the dry ingredients a little at a time, stirring with a fork as you go, until well combined.
Heat 1 tablespoon olive oil in a large frying pan over a medium heat. Add tablespoonfuls of the fritter mixture to the pan to form 3–4 rounds each about 7 cm in diameter. Cook for 3 minutes on each side until lightly golden, then remove from the pan, place on paper towel and cover with a tea towel to keep warm. Repeat with the remaining batter, adding another tablespoon of olive oil to the pan with each batch. Leave the fritters to cool completely before packing up into airtight containers ready for popping into lunchboxes or the fridge, where they will keep for up to 3 days.
We like to serve these with a simple yoghurt and cucumber dip. To make it, stir together 3 tablespoons natural yoghurt, 1 grated Lebanese (short) cucumber, 5 chopped mint leaves and a pinch of salt flakes in a small bowl.
Recipe extract from Mr & Mrs Wilkinson's How it is at Home (Hardie Grant)