Middle Eastern zucchini fritters

I just love these and the combination of feta cheese, dill and mint takes the flavor so far above anything else.

These are lovely served hot or cold with tsatsiki. (yoghurt, cucumber, mint and onion)

 

Screen Shot 2015-10-16 at 11.42.39 AM

Serves 4

1 large onion, chopped coarsely
3 tbsp sunflower oil
1 lb zucchini, chopped finely
3 large eggs
3 tbsp plain flour
3 sprigs fresh mint, chopped
3 sprigs fresh dill, chopped
8 oz Greek feta cheese. mashed with a fork
oil for frying

Fry the onion in 3 tbsp oil over a medium heat until it is soft and lightly colored. Add the zucchini and saute, stirring, until they too are soft.
In a bowl, beat the eggs with the flour until well blended. Add pepper (there is no need for salt as the feta is salty enough) and the herbs and mix well.
Fold the mashed feta cheese into the eggs, together with the cooked onions and zucchini.
Fil the bottom of a (preferably) non-stick frying pan with oil and pour in the mixture by the half ladle (approx 2 tbsp) to make a few fritters at a time.
Turn each fritter over once and cook until both sides are browned a little.
Drain on kitchen paper and serve.

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