14/05/2023
By popular request, here’s the recipe for my kale, zucchini and herb fritters (link to the full post on my website is in my instagram bio). 🥬💚🌱
Makes 8 large fritters
Ingredients:
4 eggs
6 spring onions, chopped
1 large zucchini, grated
100g feta cheese
2 big handfuls grated cheese
1 tsp each of dried dill, garlic powder & sumac
¼ cup chopped coriander
1/4 cup fresh mint, chopped
2 cups chopped curly kale
¾ cup plain flour
Salt and pepper
Extra Virgin Olive Oil
Method:
Add eggs to a large bowl and whisk gently, then add the grated zucchini, washed and chopped kale and herbs, spices and cheese. Season and mix well.
Add the flour slowly, mixing to a thick, chunky batter.
Heat a good 3-4 tbsp olive oil in a large frying pan, form the batter into messy balls with your hands, and plop 4 balls into the oil.
Cook the fritters for about 3 minutes each side, bringing the heat down to medium-low so as not to burn them. (give them a good squash with the back of the spatula, to flatten them out and ensure they cook through)
Remove and set aside on a cooling rack to drain (rather than paper towel), for maximal crispiness. You can add an extra sprinkle of salt at this stage if you like.
Repeat the process to cook the remaining fritters, then serve with a lime wedge, and if you like, a little Greek yoghurt or garlic aioli.
