Ingredients

• 3 large zucchinis, coarsely grated, placed in a colander and water squeezed out with your hands
• 4 spring onions, finely chopped
• 2 tbsp mint leaves shredded
• 2 tbsp dill, finely chopped
• 2 tbsp flat leaf parsley finely chopped
• 3 garlic cloves, crushed
• Zest of 1 lemon
• 200g feta, broken up into small pieces
• 100g self raising flour
• 50g fine semolina
• 1 tsp dried mint
• 1 tsp paprika
• 2 large eggs (beaten)
• 4 tbsp greek yoghurt
• Maldon salt or similar salt flake and freshly ground black pepper
• Olive oil

Method

1. Batter: Place the spring onions, herbs garlic, lemon zest, feta, flour, semolina dried mint and paprika in large bowl. Mix with a wooden spoon until well distributed. Gradually stir in the beaten eggs and yoghurt until you have a rough batter (it will be slightly lumpy). Mix in the drained zucchini until well distributed and season with salt and pepper.
2. To Cook: Heat a little oil in a large saucepan over a moderate high heat. Place large spoonfuls of the zucchini batter in the pan (don’t overcrowd). Cook for 2-3 minutes on each side until firm and golden brown. Remove from the pan and place on kitchen paper (I like to keep them in low oven, if serving them warm). Repeat this until you have used all the batter, adding more oil if needed.
3. Serve the fritters hot or cold accompanied simply with lemon wedges or even better Tzatziki