Zucchini & Fetta Fritters
Ingredients:
- 3 zucchini, grated
- 2 shallots, thinly sliced
- 2 tbsps finely chopped dill sprigs
- 120g South Cape Goat's Fetta, crumbled
- 2 eggs, whisked
- ½ cup self-raising flour
- Salt and pepper
- Tomato s auce
- 1 small brown onion, finely chopped
- 400g Roma tomatoes, chopped
- 2 tsps Worcestershire sauce
- ½ tsp Tabasco sauce
- Lemon wedges, to serve
Method:
Put the zucchini in a colander and stand for 10 minutes. Using your hand, squeeze as much liquid as possible from zucchini. Put in a large bowl. Add the shallot, dill, South Cape Goat's Fetta, egg and flour to grated zucchini. Season with salt and pepper. Stir until well combined. Preheat oven to 120°C. Heat a large non-stick frying pan over medium heat. Pour ¼ cups of zucchini mixture into pan, forming patties. Cook for 2-3 minutes or until bubbles form on the top of fritters. Turn, and cook for 1-2 minutes or until cooked through. Transfer to a tray and put in oven while you cook remaining fritters. Cook remaining fritter mixture. To make tomato sauce: Heat 1 teaspoon oil in a small saucepan. Add onion and cook for 3 minutes or until soft. Add the tomato, Worcestershire sauce and Tabasco. Stir until well combined. Bring the mixture to the boil. Simmer for 20 minutes or until a thick sauce forms. Serve the fritters with tomato sauce and lemon wedges.
Serves 4 (makes 12 fritters).
*Above recipe brought to you by Better Homes & Gardens.
