 |
| Zucchini, Mint and Feta Bites with Green Chili Jam |
Zucchini (courgette) fritters make the most of those summer gluts — one day they’re tiny, the next they’ve turned into marrows. A good fritter really comes down to managing moisture and mixing technique, both of which make the difference between light and tender or heavy and soggy.
Zucchini fritters themselves have roots in several food cultures. Variations appear in Greek, Turkish, and Middle Eastern cooking, often flavored with herbs like mint, dill, or parsley and enriched with cheeses such as feta or halloumi. New Zealand cooks have adopted them wholeheartedly, especially as a way to deal with the annual late‑summer avalanche of home‑grown courgettes. They’ve become one of those recipes that every cook tweaks to suit their own tastes.
The flavorings can be kept simple, built them out depending on what’s in the fridge. If feta cheese isn't your thing, a handful of grated cheese - cheddar, parmesan, or even a bit of halloumi - adds flavor and helps the fritters brown beautifully. Fresh herbs like mint, basil, or chives brighten the mixture, while a pinch of chili flakes can give them a lift. The key is not to overload the batter; fritters are at their best when the zucchini remains the star and the texture stays light.
Getting the texture right
Salting the grated zucchini is essential. It draws out the excess liquid from both the skin and flesh, which you can let drain for a few hours in a colander or squeeze out in a cheesecloth or clean tea towel. Removing the moisture keeps the batter from turning watery and keeps the cooked fritters crisp on the outside.
Mixing for a better batter
Combining the wet ingredients into the dry keeps the mixture light prevents overworking the flour. A moderate cooking temperature also matters - too hot and the outside browns before the fritter center cooks through; too low and they won’t develop that lovely golden finish.
Choosing your texture
Some people love the rustic look of visible grated zucchini, while others prefer a smoother fritter. You can blend the courgette, mint, feta, and egg for a softer batter, or keep everything grated for a more traditional, rustic finish.
 |
| Zucchini, Mint and Feta Bites with blended batter |
Ingredients:
(Makes approximately 6 fritters)
- 1-2 medium zucchini, washed, ends removed and grated (or chopped and put in a blender if you prefer)
- 1 egg, whisked
- A handful of mint, de-stemmed and chopped finely
- Stems of spring onion, finely chopped
- About 75gm of feta, crumbled
- 1/2 cup plain flour, heaped
- 1/2 tsp baking powder
- Salt and pepper
- Oil for frying
Method:
Grate the zucchini and place it in a colander or sieve set over a bowl. Sprinkle over 1 teaspoon of table salt and toss to coat, helping the zucchini release its moisture. Leave it to drain for several hours (if you have time), or wait 15 minutes then squeeze out the liquid by taking handfuls and pressing firmly, or by wrapping the grated zucchini in a clean tea towel or cheesecloth and twisting to extract as much moisture as possible. Removing this moisture is essential; if you skip it, the liquid will release in the pan, and your fritters will turn out soggy.
Whisk the egg in a bowl, then add the drained zucchini, mint, and crumbled feta.
In a separate bowl, sift together the flour, baking powder, salt, and pepper.
Pour the wet mixture into the dry ingredients and fold gently until combined.
Heat a frypan over medium heat and add a little oil.
Drop small dessertspoons of batter into the pan, pressing each one down lightly so they cook evenly. Fry until small pin holes appear on the surface or the tops look dry, then flip and cook the other side until golden.
Serve with sauce, tzatziki, chutney or my delicious Green Chili Jam
 |
| Green Chili Jam |
Comments