These are delicious little fritters – and like most fritters kids enjoy them and they work well in lunchboxes. They are, however, yummiest hot straight from the oven. x
I used to make these and pan fry them – and they are very good like that. But I now usually bake them, which is less work intensive and healthier. I hope you like them!
WHAT YOU NEED:
3 zucchinis
2 potatoes (I use desiree if possible)
some chopped mint – about 2-3 tablespoons worth
Fetta cheese- 1 block (maybe 200g?) crumbled or chopped finely
1 egg, beaten
1 tablespoon plain flour (use GF if necessary)
Little bit butter – maybe 25g
Splash of olive oil
WHAT TO DO
Grate zucchini and get rid of moisture – if you have time put them in a colander and salt them. If not get them and squeeze all the juices out (you can roll them in a tea towel and wring it out after squeezing as you want them very dry) – if they are wet the fritters will be a bit soggy
Parboil potatoes – peels on. When they cool peel them and grate into a bowl (so when you cook them make sure they are only par boiled – about 5 or so minutes cooking)
Add some salt and pepper
Mix all ingredients together except the flour, butter and olive oil – don’t over mix
Make into about 8-10 cakes – and dust with some flour
Brush them with a mix of olive oil and melted butter (or just olive oil)
Cook them on top tray of oven (220C) for about 10- 15 mins each side until golden If they are overcooking move to middle shelf for the 2nd side).