I make these zucchini mint fritters almost every other week during the summer. They are made from a few simple, easy-to-get-your-hands-on ingredients and appeal to almost everyone – let’s face it, fried anything is delicious, especially if you can feel a little bit healthy by way of it being stuffed full of organic veggies. My dad, who hates almost every vegetable known to man, especially anything green, was a little perturbed when I excitedly told him that I was cooking him a special vegetarian dinner. When, however, he saw me pouring oil into a smoking frying pan – he breathed a sigh of relief because he’d eat leaves from the garden if they were deep fried.
On a side note, my dad is 85 and extremely healthy – still works out like a demon in the gym and has rarely been sick. He’s barely eaten a vegetable in his life, except for when my mom forces a few garden peas down him, or caramelized carrots! So my insistence on him cutting back on meat and needing to eat leafy greens, falls on rather completely deaf ears.
This little fritters use up the sometimes overwhelming amount of zucchini most of us find ourselves with at this time of year. My favorite farmer’s market stall is also groaning with beautiful sweet corn and large bunches of mint. Ahhhhh – the smell of fresh mint is to-die-for.
Ingredients
- 3 medium zucchini
- 2 ears of corn, steamed and ears cut off
- 4oz feta cheese
- 1 egg
- 3tbsp flour
- 1tbsp mint, finely chopped
- Sea salt & Pepper to taste
Directions
- Grate the zucchini with a large grater and put it aside.
- Husk the corn and gently steam for about 5 minutes. Allow them to cool and then use a sharp knife to cut off the ears into a bowl.
- Place the zucchini ,mint, and corn in a large bowl and mix in the flour, salt and pepper. Crumble in the feta cheese. Combine well.
- Beat the egg in a cup and add to the mixture – combine well.
- Heat the oil in a large saute pan and then scoop up large tablespoon sized dollops of the mixture and carefully place in the hot, sizzling oil. Fry for about 5-6 minutes on each side, or until brown and crispy. You really need to make sure the bottom has set to a hard crisp before attempting to turn the fritter over – otherwise you’ll end up with a bit of a mess.
- Keep them warm in the oven until you plan to serve them. I like to serve them with large sliced (preferably organic,) tomatoes and garlic aioli (crush a garlic clove in about 1 cup of good quality mayo and a squeeze of lemon juice.)
Enjoy!
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This is what the eggs look like that my mom gets from a little farm in her village. All different colors, and from happy hens pecking away on organic food all day long. The lady who owns them leaves an honesty box on the gate for payment.
