I love zucchini fritters. Especially at Turkish restaurants. I used to be vegetarian, so these were kind of a staple for me if dining out Turkish. But I don’t need an occasion to enjoy them.
I am sometimes surprised that zucchini fritters haven’t caught on the Aussie kitchen repertoire the same way that corn fritters have. It is a similar concept as it can be served for a light dinner or for breakfast. But zucchini fritters are super frugal when in season, especially if you have a vegie patch going gang busters (or a neighbour over the back fence who is desperate to get rid of some). This time of year as winter approaches there is a bit of a mad rush to use them up (at least there is in Canberra).
This is my recipe for zucchini fritters. I really like mine made with mint and black pepper, but you can use other fresh herbs such as basil. Being frugal, I use perhaps only half of a block of ALDI fetta. (And I often use homemade cheese from strained yoghurt or even homemade ricotta.) If you are less frugal than me you can go all out and use more fetta, but I think this is adequate. You could even get away with less.
1/2 cup self raising flour
2 tablespoons Greek yoghurt (mainly the whey)
100g fetta cheese
1/2 small/medium onion, chopped
2 cups grated zucchini
Total (based on ALDI)
Flour – 5c
Egg – 22c
Yoghurt – 10c
Fetta cheese – $1.50
Onion – 20c
Zucchini – 50c (or free if gifted)