Name: Zucchini fritters with whipped feta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 zucchini; ½ onion; Pinch of salt; ½ cup frozen peas, defrosted; 3 cloves garlic, grated; ½ tsp dried mint; ⅓ cup parmesan cheese; 2 eggs, beaten; ¾ cup plain flour; Olive oil for frying; Fresh mint leaves, finely sliced, to serve; Whipped feta; 100g feta; 100g Greek yoghurt; ½ lemon, juice and zest; ¼ tsp cumin; Pinch of salt

Zucchini fritters with whipped feta

Simple but satisfying, these zucchini fritters are made for hosting.

Makes 18 small fritters

Prep

20M

Cook

10M

Total

30M

Zucchini fritters might not sound like an exciting canape option, but when paired with whipped feta, fresh zucchini and a host of delicious herbs and spices, they transform into a moreish treat – especially with Stephanie Conley Buhre’s easy recipe. With flavours of the Mediterranean, it’s impossible not to indulge!

A portrait of Stephanie Conley Buhre in her kitchen with canapes. — “This Mediterranean-inspired canape is perfect for summer entertaining,” says Stephanie. *(Photography: Con Poulos / Styling: Kerrie-Ann Jones )*

Ingredients

3 zucchini

½ onion

Pinch of salt

½ cup frozen peas, defrosted

3 cloves garlic, grated

½ tsp dried mint

⅓ cup parmesan cheese

2 eggs, beaten

¾ cup plain flour

Olive oil for frying

Fresh mint leaves, finely sliced, to serve

Whipped feta

100g feta

100g Greek yoghurt

½ lemon, juice and zest

¼ tsp cumin

Pinch of salt

Method

Grate the zucchini and onion into a bowl, add a pinch of salt and allow it to sit for 10 minutes.

Put all the ingredients for the whipped feta in a food processor, or use a hand blender, and blend until smooth. Refrigerate until ready to use.

Give the zucchini mixture a good squeeze to get rid of the moisture and move it to a large, clean bowl.

Add the peas, garlic, mint and parmesan then mix to combine. Then add the eggs and mix through.

Add the flour a little at a time, combining it into the batter. Heat a large-sided fry pan and add enough olive oil to coat the bottom of the pan. Fry a tablespoon of batter for each fritter. Cook until golden on each side then place on kitchen towel to drain excess oil.

Serve with a dollop of whipped feta on top and a sprinkling of fresh mint to garnish.