Zucchini and Feta Fritters
Serves
6
Prep Time
30 min
Cook Time
15 min
Print RecipeIngredients
Zucchini & Feta Fritters
- 2 medium grated zucchini, about 3 cups
- ½ tsp (2.5 mL) salt
- 3 eggs
- ¾ cup (175 mL) all-purpose flour
- ½ tsp (2.5 mL) baking powder
- ¼ cup (60 mL) chopped mixed fresh herbs, such as dill, mint, parsley
- ¾ cup (175 mL) crumbled feta
- 2 green onions, thinly sliced
- Salt and pepper
- Olive oil for frying
Tomato and Basil Salad
- 1 small shallot, finely diced
- 2 garlic cloves, grated
- Salt and pepper
- 3 tbsp (45 mL) red wine vinegar
- ¼ cup (60 mL) olive oil
- 2 tbsp (30 mL) oil-cured pitted olives, roughly chopped, plus whole olives for garnish
- 4 heirloom tomatoes
- 12 cherry tomatoes in assorted colors
- 1 tbsp (15 mL) small capers, roughly chopped
- 12 basil leaves
Instructions
Zucchini & Feta Fritters
- Step 1
Combine the grated zucchini with 1/2 salt in a colander and let stand for 10 minutes. Squeeze the zucchini well to remove excess liquid.
- Step 2
In a large bowl whisk the eggs, flour, baking powder and herbs. Stir zucchini into egg mixture. Add feta, green onions and season with pepper.
- Step 3
Heat a large non-stick frying pan over medium. Add 2 tsp (10 mL) olive oil, then drop about 1/4 cup (60 mL) of the mixture at a time in the pan. Cook until golden, about 4 min per side.
Tomato and Basil Salad
- Step 1
To make the vinaigrette, place the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil and chopped olives.
- Step 2
In another bowl, cut each tomato into quarters. Season with more salt and pepper and dress with vinaigrette.
- Step 3
Add capers and basil leaves to tomato mixture. Top fritter with this tomato and basil salad.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 268 |
| Fat | 17 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 21 g |
| Fibre | 3 g |
| Sugars | 5 g |
| Protein | 9 g |
| Sodium | 522 mg |
