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!
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.