Zucchini, Feta & Mint Fritters

A deliciously light snack ideal for any party or event.


  • 600g zucchini (about 4), coarsely grated
  • 1 small onion, grated
  • 1 garlic clove, grated
  • 100g Persian feta or another marinated feta, drained
  • 2 eggs
  • 2 tbsp each of both chopped parsley and mint
  • 1/2 tsp dried mint
  • 1/3 cup (50g) plain flour
  • 30g rice flour
  • 1 tsp sumac
  • 2-3 tbsp olive oil


Place the zucchini in a colander, sprinkle with salt and toss, then set over the sink for 20 minutes. Squeeze the zucchini well to remove excess water and pat dry with a paper towel.

Combine the zucchini, onion, garlic, feta, eggs and herbs in a bowl. Add the flours and sumac, then mix with a spoon.

Heat some oil in a non-stick frypan over medium-high heat.

Add 1 tbsp of mixture to the pan and flatten slightly with an spatula. Cook for 1-2 minutes each side until golden and heated through.

Recipe provided by Peter Rowland Catering