Makes 10-12



2 zucchinis, grated

1 fresh corn cob, kernels removed (lay it on its side and gently slice them off with a sharp knife)

2 sprigs of spring onions, finely sliced

1 tablespoon mint, finely chopped

1 tablespoon flat-leaf parsley, finely chopped

100 g fetta, crumbled

¼ cup flour

1 large egg, beaten

Salt and pepper to taste

Oil to fry (I like to use rice bran or vegetable)



Over the sink, place small amounts of the grated zucchini into your hands and squish them together hard to squeeze out all the liquid. Place it in a large bowl and continue with the rest of the zucchini.

Add the remaining ingredients (excluding the oil), season with salt and pepper and gently mix until it’s well combined (If you find the mixture is too dry you can add another egg, or if it’s too wet add a little more flour).

Heat a large deep-frying pan over medium-high heat and pour in the oil filling it ¼ of the way up. Once it’s heated place big spoonfuls of the mixture into the pan (don’t overcrowd it, so stick to 4-5 in each batch). Cook them for a few minutes or until they’re golden, and gently flip them over and cook for another 2-3 minutes. Pop them on some paper towel and repeat with the remaining mixture. Season with salt and serve them hot or at room temperature.




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