Ingredients:

  • 3 medium zucchini (approx. 700g)
  • 1/2 cup (60g) All-Purpose Flour
  • 2 large Eggs, lightly beaten
  • 1/4 cup (15g) Fresh Dill, chopped
  • 2 tablespoons (5g) Fresh Mint, chopped
  • 3 Spring Onions, thinly sliced
  • 1/2 cup (75g) Feta Cheese, crumbled (optional)
  • 1 teaspoon Salt (divided)
  • 1/2 teaspoon Black Pepper
  • Oil for shallow frying
  • 1 cup (240ml) Crème Fraîche (or Greek Yoghurt)
  • 1 teaspoon Lemon Zest, finely grated
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1 tablespoon Chives, finely snipped

Instructions:

  1. Coarsely grate the zucchini. Place the grated zucchini in a colander, toss with 1/2 teaspoon of salt, and let it sit for 15 minutes to draw out excess moisture.
  2. Transfer the salted zucchini to the centre of a clean, strong tea towel or muslin. Gather the edges and twist tightly to squeeze out as much liquid as possible until the zucchini feels very dry.
  3. In a large bowl, whisk the eggs with the remaining 1/2 teaspoon of salt and pepper.
  4. Add the squeezed zucchini, flour, dill, mint, spring onions, and feta (if using) to the eggs. Stir gently until just combined. Do not overmix.
  5. Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This helps the batter firm up.
  6. While the batter chills, prepare the dip: Combine crème fraîche, lemon zest, lemon juice, chives, salt, and pepper in a small bowl, then refrigerate.
  7. Heat about 1/2 inch of oil in a large non-stick frying pan over medium-high heat until it shimmers (approx. 350°F/175°C).
  8. Drop tablespoonfuls of the batter into the hot oil, flattening them slightly. Work in small batches to avoid overcrowding the pan.
  9. Fry for 3–4 minutes per side until deep golden brown and crispy on the outside. Drain the cooked fritters on a plate lined with kitchen paper.
  10. Serve immediately alongside the chilled Lemon & Herb Crème Fraîche dip.