Obviously you can serve these fritters with any other sauces or toppings you like, so don't let the suggested ingredients/extra work load put you off making them.
Zucchini Fritters
6 Zucchini
½ t iodised salt
Zest of 1 lemon
6 Spling onions
85g flour
2 eggs
3T parsley
200g feta (preferably the firm type rather than the creamy type)
Olive oil
Tomato Sauce
4T extra virgin olive oil
3 cloves garlic
1 small hot red chili
8 medium tomatoes or 400g tin tomatoes in juice
250g Labneh or thick plain yoghurt to serve
Combine grated zucchini, salt, zest, and chopped spling onions in a bowl and sit for ½ hour while the salt draws the moisture from the zucchini.
Press the mixture into a sieve or squeeze out handfuls to expel excess moisture.
Mix in flour, eggs, parsley and crumbled feta.
Fry spoonfuls of mixture in olive oil over moderate heat until bubbles appear on top, then flip and fry until browned on other side.
When cooked through, drain on paper towels.
Tomato Sauce
Gently fry thinly sliced garlic and chili (seeds removed) until garlic begins to brown.
Add tomatoes and cook approx 10min.
Serve fritters with a dollop of tomato sauce and yoghurt.
