Archive for November, 2011

This is my take on Bill Granger’s zucchini fritters

Making them this way is much easier than frying a boat load of these – not to mention that is is much healthier than frying.

You will need – for the zucchini slice

700g of grated zucchini

1 tsp of maldon sea salt flakes

1 tsp of freshly ground black pepper

12 spring onions

3/4 cup fresh mint

3/4 cup fresh parsley – including stems

250g of fetta (any kind Рgreek, bulgarian,  low fat, whatever you like)

3 eggs

90g plain flour (normal or gluten free)


preheat oven to 170degrees cellcius

Line a large baking tray with baking paper (all the way up the sides so that the mixture doesn’t stick)

Place all the herbs in a food processor to finely chop (not a blender which will liquify them) – otherwise finely chop by hand

Grate the zucchini into a large bowl

Add the herbs

Crumble or finely chop the fetta and add to the bowl

Whisk the eggs in a separate bowl so that you avoid the ‘scrambled egg’ effect.

Add the eggs to the main bowl

Season with salt and pepper

add the flour and thoroughly mix through

Pour the mixture on to the lined baking tray and smooth until it is even

Bake for 20 minutes until it is evenly golden brown on the surface

Allow to cool and set before slicing into bite sized squares

Dipping sauce – you will need
the juice of 1/2 a good lime
3/4 cup plain greek yoghurt
1/2 a small clove of freshly minced garlic
1 tbsp of finely chopped fresh  mint
1/4 tsp of olive oil
salt and pepper to taste

serve in the middle of the platter for people to dip

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