Zucchini Feta Fritters with Crispy Chilli Oil

Servings

Makes: 6-8 fritters

Zucchini Feta Fritters with Crispy Chilli Oil

Recipe by Made by Mandy. Zucchini and feta fritters with a chilli-oil yoghurt on the side. The reason you bought too many zucchinis.

STOCK UP ON PAPI!

Ingredients

For the fritters

2 medium zucchinis, grated

1 large handful baby spinach, roughly chopped

2 tbsp fresh dill, chopped

1 clove garlic, minced

100g feta, crumbled

2 eggs

110g flour

¼ tsp bicarb soda

Salt and pepper, to taste

Neutral oil, for frying

1–2 tsp UmamiPapi Crispy Chilli Oil (plus extra for serving)

For the yoghurt sauce

½ cup plain Greek yoghurt

1–2 tsp UmamiPapi Crispy Chilli Oil (adjust to taste)

Pinch of salt

METHOD

1. Grate the zucchini and place it in a clean tea towel. Squeeze out as much moisture as possible.

2. In a large bowl, combine the zucchini, spinach, dill, garlic, feta, eggs, flour, bicarb soda, salt, pepper and 1–2 tsp of crispy chilli oil. Mix until well combined.

3. Heat a generous drizzle of neutral oil in a large frying pan over medium heat. Spoon dollops of the mixture into the pan and flatten slightly with the back of the spoon. Cook for 3–4 minutes per side, or until golden and crispy. Transfer to a plate lined with paper towel to drain excess oil.

4. Mix Greek yoghurt with crispy chilli oil and a pinch of salt. Taste and adjust the amount of chilli oil if you want more heat.

5. Stack the fritters on a plate and serve alongside the chilli oil yoghurt.