Zucchini and feta fritters

Ingredients

• 600g zucchini (about 4), coarsely grated
• 1 small onion, grated
• 1 garlic clove, grated
• 100g Persian feta or other marinated feta, drained
• 2 eggs
• 2 tablespoons each chopped fresh parsley and mint
• 1/2 teaspoon dried mint
• 1/3 cup (50g) plain flour
• 30g rice flour
• 1 teaspoon sumac
• 2-3 tablespoons olive oil
• Toasted Turkish bread, tomato wedges, lettuce and labne, to serve

Description

• 1.

  Place zucchini in a colander, sprinkle with salt and toss. Set over sink for 20 minutes. Squeeze well to remove excess water. Pat dry with paper towel.

• 2.

  Combine zucchini, onion, garlic, feta, eggs and herbs in a bowl. Add flours and sumac, then mix with a spoon.

• 3.

  Heat oil in a non-stick frypan over medium-high heat. Add 4 heaped tablespoonfuls of mixture to the pan and flatten slightly with an egg slice. Cook for 1-2 minutes each side until golden and heated through. Repeat twice more with remaining batter. Serve fritters with Turkish bread, salad and labne for spreading.