Zucchini and Feta Fritters

Trying to settle down from the madness of the last month. 

Trying.

I'm about 2 weeks behind on study (and yet, I'm here blogging!), and well overdue for a sleep in. 

I had a minor panic yesterday when I realised it's about 3 weeks until my final legal profs exams, and only 4 pay days until xmas. No idea how I'm going to pay for gifts, let alone petrol up to Auckland, the cattery for my two wee ones, food, drinks, and New Years!

Combine that with saying goodbye to Kim and James, who are moving to Japan tomorrow and will be seriously missed, and Tracey who's going to Canada in just a week. 

I hate goodbyes. 

But still, they'll all be back in a few years (I hope). And there are amazing adventures out there for them.

And what helps more but comfort food?

My mum's been making these fritters for years, I believe originally adapted from the Moosewood Cookbook.

The recipe is incredibly simple - grated zucchini, flavoured with mint, lemon and feta, held together with egg white and the tiniest bit of flour. The result? Amazingly light, fluffy pillows of tastiness which dissolve in your mouth.

Interested?

Zucchini and Feta Fritters (Serves two as a light meal)

3 zucchini
2 egg whites
1T finely chopped mint
1t lemon zest
1t chopped flat leaf parsley
Salt & pepper
1T all purpose flour
1/2t baking powder
A 1cm x 3cm chunk of feta
Oil for frying
Tzatziki to serve

Coarsely grate the zucchini. Spread out on a clean teatowel, sprinkle with a little salt, and leave for about 10 mins. This will draw a lot of the moisture out of the zucchini, and stop the fritters going soggy.

While you're waiting, in a clean bowl, beat the egg whites to stiff peaks.

In a second bowl, combine the mint, lemon zest, parsley, and a pinch of salt (you don't need much after salting the zucchini).

Once 10 mins is up, gather up the corners of the teatowel, to bring the zucchini into a little ball in the centre. Squeeze to get out the excess moisture. You'll be surprised how much water those little suckers hold. Don't squeeze too hard though - you don't want zucchini mush!

Add the zucchini to the bowl with the mint, lemon and parsley. sprinkle the flour and baking powder over the top, crumble in the feta, and mix with your hands to combine. 

Gently fold the egg whites through, trying not to break them up too much - these are what will give you that fluffy texture.

Heat up two pans to a medium high heat with a good splash of oil. Gently place big spoonfuls of the fritter mix into the pans - I got about 6 fritters out of the mix, 3 per pan. 

Fry until you think they will hold when you flip them - about 3 mins. They should be nicely golden underneath. Gently flip the fritters, and fry for another 3 mins. Test whether they're cooked by giving them a push with your finger. They should have a soft spring to them. Remember, these fritters are quite delicate, so don't push too hard or you'll end up with a hole in the middle!

Lift out of the pan and onto a plate. Top with a dollop of tzatziki to finish.