Ingredients

The following ingredients have 12 Servings
  • 2 cup zucchini, grated
  • 1 1/2 cup carrot, grated
  • 150 g feta
  • 3/4 cup parmesan, finely grated
  • 1 tbs honey
  • 3 eggs
  • 1/2 cup wholemeal spelt flour
  • 1 pinch sea salt
  • 1 pinch pepper
  • 2 tbs extra virgin olive oil

Instruction

  • Using absorbent kitchen paper or a clean tea towel, squeeze any liquid from the zucchini (to help the fritters hold together).
  • Place the zucchini, carrot, feta, parmesan and honey in a big bowl. Crack the eggs on top and mix well to combine using a spatula. With a sifter or sieve, sift the flour, salt and pepper into the bowl and mix until everything is really well combined.
  • Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. In batches of 3 or 4, spoon 1/4 cups (60ml) of the mixture into the pan and flatten with a turner or spatula (you can make any size you like, but smallish ones are easier to flip). Cook fritters for 3-4 minutes each side or until they're golden brown and cooked through, using a turner to flip them. Add more oil to the pan as you need it.
  • Stack and serve the fritters warm from the pan, topped, if you like, with some natural yoghurt or hummus.