Feta & Zucchini Fritters

"This is based on a recipe found in a cooking magazine. It's easy plus tasty."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Combine egg, flour and buttermilk in a bowl. Add zucchini, feta, onion, thyme and garlic and combine gently. Season with salt and pepper.
  • Heat oil in a frying pan over medium heat. Place tablespoons of mixture around the edge of the pan allowing space for spreading and using a spatula to flatten slightly. Shallow fry for 2 minutes each side until golden and cooked through. Drain on a paper towel. Repeat until all mixture has been used, reheating oil between batches.
  • Season fritters with some sea salt and serve with the lemon wedges.

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Reviews

  1. Just delicious, so easy to make and a very forgiving recipe. I used regular thyme with a splash of lemon, and spring onions (scallions) instead of red ones, I think the lemon was quite an important flavour. Great with yoghurt dip (yoghurt, splash of vinegar, splash of olive oil, plenty of salt, crushed garlic, chopped fresh mint), trying hard not to eat the whole lot in one go!
     
  2. Easy to follow instructions and these fritters were delicious! Just loved the feta in them! I added ½ a teaspoon of dried and chopped lemon myrtle leaf (an Australian spice, described on the jar as having “a unique lemon flavour with eucalyptus notes in the background”) and I increased the garlic to four cloves, which I minced. Thank you for sharing this gem of a recipe! We enjoyed them with a salad.
     
  3. This is a scrumptuous fritter, so easy to make, and I liked the subtle combination of flavors.
     
  4. followed the recipe, except used some dried thyme and a squeeze of fresh lemon! they were very good. The next day I added a little flour and another egg to the mixture, (the zuchini made it runny overnite) and fried these up as savoury pikelets, also very good.
     
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RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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