Zucchini Fritters

Makes 12 fritters

4 zucchini (approx. 1 ½ lbs.)
1 tbsp. dried mint
5-6 scallions finely chopped
1 tsp. paprika
9 oz. feta cheese scant
1 cup all purpose flour
small bunch fresh parsley, chopped
salt and pepper
small bunch fresh mint, chopped
3 eggs, beaten
plus extra to sprinkle over at the end olive oil for frying
3-4 limes

Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards on a tea towel and leave for about 20 minutes to get rid of any excess wetness. Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint along with the dried mint and paprika. Add the flour and season well with salt and pepper.

Gradually add the beaten egg and mix thoroughly before stirring in the drained grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.

Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these patties about 2 minutes each side until golden and then transfer to waiting plates.

Chop up the lime and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat as they are, spritzed with lime juice as you go.

Note from Barbara – I used goat cheese instead of feta, and eliminated the dried mint. I also cut the
recipe in half – it made 6 terrific fritters!

Submitted by Barbara Niland from Forever Summer by Nigella Lawson