Feta & Dill Buckwheat Zucchini Fritters
Ingredients:
2.5 cups zucchini, coarsely grated (approx. 3 medium)
2 eggs
1/2 cup buckwheat flour
1/2 cup Danish feta
1 cup flat leaf parsley, chopped
1.5 tbsp fresh dill, chopped
Extra virgin olive oil for frying
*If you dislike dill, simply omit from recipe.
Whisk eggs and flour together until well combined.
Stir through zucchini, feta, parsley and dill.
If the mix is too wet, stir through extra flour 1 spoonful at a time.
Heat 1-2 tbsp olive oil in a fry pan over medium heat.
Add spoonfuls of mixture into pan to form fritters.
Cook 5 minutes per side, adding more oil as needed.
Work in batches until all mixture is used.
Great for breakfast served hot or cold, or paired with a salad as an easy, portable lunch.
If you don’t have any parsley on hand, you can slice 1-2 spring onions and use in place of the herbs.
