Yoghurt dipping sauce
150g (½ cup) Greek-style yoghurt
3 tbsp extra-virgin olive oil
Finely grated zest and juice of ½ lemon
1 small garlic clove, finely chopped
Stir all the ingredients in a bowl to combine. Season to taste.
Cover and refrigerate for the flavours to develop while you make the fritters.
Zucchini and feta fritters
3 zucchini (courgettes), cut into julienne or coarsely grated
1 small handful coarsely chopped flat-leaf (Italian) parsley leaves
1 small handful coarsely chopped dill
1 small handful coarsely chopped mint leaves
1 spring onion (scallion), thinly sliced diagonally
Finely grated zest of 1 lemon, plus lemon wedges to serve
100g feta cheese, coarsely crumbled
3 eggs, lightly beaten
135g (scant 1 cup) plain (all-purpose) flour
¼ tsp baking powder
Olive oil, for shallow-frying
Combine the zucchini, herbs, spring onion, lemon zest and feta in a bowl and season generously.
Stir in the eggs, flour and baking powder and season with salt and pepper.
Heat about 3cm of olive oil in a deep-sided frying pan over a medium–high heat and check the temperature by adding a little spoonful of the fritter mixture. If the mixture bubbles and rises to the surface, the oil is ready.
Add rough tablespoons of the mixture in batches to the oil and fry, turning occasionally, for 2–3 minutes until golden brown (be careful as hot oil may spit).
Remove with a slotted spoon and drain well on paper towels. Season to taste and serve hot with the yoghurt dipping sauce. Squeeze over lemon wedges to taste.
