ZUCCHINI, FETA & MINT FRITTERS
3 medium zucchini
2 ears of corn, steamed and ears cut off
4oz feta cheese
1tbsp mint, finely chopped
Sea salt & Pepper to taste
Grate the zucchini with a large grater and put it aside.
Husk the corn and gently steam for about 5 minutes. Allow them to cool and then use a sharp knife to cut off the ears into a bowl.
Place the zucchini ,mint, and corn in a large bowl and mix in the flour, salt and pepper. Crumble in the feta cheese. Combine well.
Beat the egg in a cup and add to the mixture – combine well.
This is what the eggs look like that my mom gets from a little farm in her village. All different colors, and from happy hens pecking away on organic food all day long. The lady who owns them leaves an honesty box on the gate for payment.
Heat the oil in a large saute pan and then scoop up large tablespoon sized dollops of the mixture and carefully place in the hot, sizzling oil. Fry for about 5-6 minutes on each side, or until brown and crispy. You really need to make sure the bottom has set to a hard crisp before attempting to turn the fritter over – otherwise you’ll end up with a bit of a mess.
Keep them warm in the oven until you plan to serve them. I like to serve them with large sliced (preferably organic,) tomatoes and garlic aioli (crush a garlic clove in about 1 cup of good quality mayo and a squeeze of lemon juice.)