The FiFi Report 317

Zucchini and Feta fritters …adulterated from Taste.com

Zucchinis are in season so I decided to make these fabulous vegetarian fitters  Great as a chic little entrée or dinner.

Also lovely with rocket, tomato and avocado salsa. Gardeningcentral.com.

You need for 20 small fritters or for 8 fashionista:

6 (about 700g) green zucchini, coarsely grated
2 teasp salt
3 green shallots/spring onions, ends trimmed, thinly sliced
1 cup firmly packed finely chopped fresh continental parsley
200g feta, coarsely crumbled
75g (1/2 cup) plain flour
3 eggs, lightly whisked
Freshly ground black pepper
80ml (1/3 cup) olive oil
You could add garlic if you like.

  • Slip out of your Chanel faux fur jacket.
  • Switch into your Chanel faux fur jumpsuit.
  • Pour a huge glass of wine.
  • Think about giving up.
  • Have another gulp.
  • Now coarsely grate : Not too small it needs to hold the fritters together.
  • Toss in a bowl and sprinkle with salt .
  • Cover with plastic wrap and set aside for 10 minutes to soak.
  • Apply a quick crème de la Mer face mask.
  • Now use your hands to squeeze excess liquid from the zucchini. Watch the manicure. Maybe ask George Clooney to do that bit.
  • Chop up the spring onions /shallots into cute little pieces.
  • Chop up the parsley and crumble the feta.
  • Whisk the eggs.
  • Throw the zucchini, green shallot, parsley, feta, flour and egg in a medium bowl. Season with pepper.
  • OK. Better have another glass of wine.
  • Heat oil in a frying pan over medium to high heat.
  • For a larger fritter plop about 4 tablespoonfuls of the zucchini mixture around edge of pan and flatten slightly.
  • Half it if you want more and smaller fritters. Use the brain if it’s not pickled yet.
  • Cook for about 2 minutes each side or until cooked through and a lovely colour.
  • Pop onto a plate lined with paper towel and cover with foil while you cook the rest.
  • Repeat, in 3 more batches (including the wine) with the remaining zucchini mixture, reheating oil between batches.
  • Serve with yogurt sauce, coriander and a little chillli to spice it up if you like it hot.