Light Lunch or Dinner
2 medium (445g) zucchini, coarsely grated (2 packed cups after squeezing all the liquid out)
2 tablespoons onion, grated
⅓ cup (45g) whole wheat or all-purpose flour
1 teaspoon cornstarch
½ teaspoon kosher salt
Freshly cracked black pepper
1 large egg, lightly beaten
1 lemon, finely zested
1 cup (145g) feta cheese, cut into ¼-inch cubes
Small handful of fresh mint leaves, chopped
1/4 cup olive oil for frying
Maldon sea salt, for serving (optional)
Lemon wedges, for serving (optional)
- Grate the zucchini into a fine mesh sieve over the sink, and use your hands to squeeze out as much liquid as possible. Place the zucchini and the grated onion in a clean dish towel and wrap up into a ball, wringing out any excess liquid.
- Add the flour, cornstarch, salt, pepper, egg and zest in a large mixing bowl and combine. Then add the feta, mint and the zucchini-onion mixture and stir to combine.
- Over medium heat, pour in enough oil to cover the bottom of a cast iron skillet. When the oil shimmers, spoon a heaping tablespoon of batter into the pan for each fritter. Don’t crowd the skillet. Cook for 2 minutes on each side or until golden and crisp. Place the fritters on paper towels or a wire rack, and season with salt. Repeat until all the batter is cooked, adding more oil as needed between batches. Serve immediately, or keep fritters warm in a 200F oven.