Carrot, Leek and Zucchini Fritters

2 c. grated zucchini (skin on and scrubbed)
1 Tbsp. sea salt
2 eggs
2 Tbsp. Garlic Olive Oil plus extra for frying
1/2 c. flour
1/2 c. cornstarch
1 tsp. baking powder
1 leek, finely sliced
1 c. grated carrot
1/2 c. chopped fresh curly leaf parsley
1/2 c. fresh mint
1/2 c. crumbled feta
1/2 tsp. Salt Cellar Lime Pepper

Line a large strainer with a layer of cheesecloth and set it over a large bowl. Place the grated zucchini in the strainer, sprinkle with salt and place it in the fridge for 10 - 15 minutes to allow the zucchini to drain. (You can place a saucer on top with a weight to press down on the zucchini if you like, but I just give the cheesecloth a good squeeze after a few minutes). Meanwhile, in a large mixing bowl, whisk together the eggs and olive oil. Add the flour, cornstarch and baking powder, whisking to form a thick, lump free batter. Add a bit of milk if the batter seems dry. Add the leek, carrot, parsley, mint and feta, salt and pepper to taste. Remove the zucchini from the fridge, press down on it to remove any extra water, then pull up the sides of the cheesecloth and squeeze the zucchini even more to drain off all the excess liquid. Add the zucchini to the batter and mix well to completely coat the vegetables in the batter mixture. In a heavy bottomed frying pan over medium heat, heat some olive oil. Spoon between 2 Tbsp. and 1/4 c. of the fritter batter into the warm pan. Add 2 - 3 more fritters to the pan, being careful no to overcrowd it. Fry the fritters for 2 minutes per side, until golden, bubbling and cooked through. Serve warm or chilled with tzatziki on the side for dipping.

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