- 2 zucchini (courgette)
- 1 tsp salt
- 1 tbsp dried chives
- 1 tbsp onion flakes
- 1/2 tbsp cumin
- 1/2 tsp chill
- Fresh ground black pepper
- 2 eggs
- 1/4 cup flour
- 1 tbsp cornstarch
- 150g feta cheese, crumbled
- Salt to taste
- Oil for shallow frying
Grate zucchini, sprinkle with salt and stand in a colander for 10 mins. Squeeze as much liquid out as possible.
Add remaining ingredients and stir until just combined.
Heat oil in shallow pan and gently fry four spoonfuls of mixture until set and golden on the bottom.
Turn fritter over and cook until cooked through and golden.
Serve with a dressing of yoghurt, honey and cumin powder, sprinkled with a little paprika to decorate.
Make them Greek by adding dill, lemon and mint ...
Make them Italian with basil and pine seeds ...
Make them Asian by adding Chinese five spice and sesame oil with a garlic, black vinegar and chili dipping sauce ...
Lebanese (called ejjeh koussa) with parsley, baharat spice, or zaatar ...
Recipe Corrie Baier, @corriecooks
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