By Sprout Cooking School / Saturday, 13 April 2019 / Topics:
Trim the ends off the zucchini and coarsely grate. Squeeze out excess moisture using your hands or a clean Chux cloth. Transfer zucchini to a medium bowl. Add spring onion, feta, lemon zest (reserve juice), flour and eggs. Mix until just combined.
Heat oil in a large frying pan over medium heat. Add ¼-cup portions of mixture. Cook for 2-3 minutes each side or until golden and cooked through. Remove fritters from the pan and keep warm while cooking remaining mixture.
Meanwhile, combine tomatoes, avocado, half the mint and lemon juice in a small bowl. Toss to coat.
Finely chop remaining mint leaves. Combine mint, yoghurt and garlic in a small bowl.
Divide zucchini fritters between serving plates. Top with tomato salad and herbed yoghurt
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