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Crispy outside, tender inside. A brilliant way to get through a zucchini glut with something everyone actually wants to eat.
Make these when zucchini are coming thick and fast in July and August.
What you'll need
How it comes together
Grate the zucchini, toss with salt and leave in a colander for 15 minutes. Squeeze out as much water as possible: this step is essential.
Beat the eggs, add flour, feta, mint and chives. Fold in the squeezed zucchini.
Heat oil in a frying pan over medium heat. Drop heaped tablespoons of the mixture and flatten slightly.
Cook 3 minutes per side until golden. Keep warm in a low oven while you cook the rest.
Serve with yogurt and a squeeze of lemon.
From the kitchen
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