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Zucchini, mint and feta fritters

Like most of my recipes, the quantities are approximate. Fritters are a very forgiving recipe! 


2-3 zucchini, grated 

Small bunch fresh mint, finely chopped

Small crumble of feta, about 1 tbsp – I use Zany Zeus, it’s SO good

3 heaped tbsp flour – I use spelt flour as it’s a little lighter and just really nice

¾ tsp baking powder

Pinch of salt and crack of black pepper

2 fresh, free range eggs  (although if you only have one egg, that should do it – just reduce the flour slightly)


Put all ingredients in a small bowl and whisk well with a fork.

Heat a frying pan to medium-high heat and melt a knob of butter until bubbling. Reduce heat, and fry the fritters in batches, adding more butter or oil as necessary.

Serve with labne or good quality thick greek yoghurt. Add a green salad or a poached egg to make more of a meal. These are great made as minis as a canapé with labne and a dollop of beetroot relish too.

Note: to make labne, just mix 500g natural yoghurt with a teaspoon of salt and a few drops of lemon juice, then strain overnight either using a cheesecloth tied to a wooden spoon hanging over a conatiner, or a colander lined with paper towels, resting over a container. There's another recipe here if you're interested.