Related recipe: Curried Vegetable Fritters
2 zucchini (300 g), trimmed
300 g pumpkin, peeled, deseeded
150 g Greek feta, crumbled
½ cup self-raising flour
2 eggs, lightly beaten
2 tbsp finely chopped fresh chives
Salt and pepper, to taste
¼ cup olive oil
Garden salad, to serve
Coarsely grate zucchini and pumpkin. Using your hands, squeeze out excess moisture. Place in a large bowl with feta, flour, eggs and chives. Season with salt and pepper. Mix until well combined.
Heat 1 tbsp of the oil in a large non-stick frying pan (shop the best ones here) over a medium heat. Add ¼ cup of the zucchini mixture. Smooth out to form an even circle. Repeat to make another three fritters.
- Cook for 3 to 4 minutes on each side, or until golden. Remove from pan and drain on absorbent kitchen paper. Repeat with remaining oil and zucchini mixture to make 12 fritters.
- Serve fritters warm with salad.