Zucchinni and Mint Fritters

In a break with tradition, my title is not a quote from Jane Austen, as I really don't have a lot to say that relates to Jane Austen, but am mainly posting because of the delicious lunch/dinner that I made myself today!

I am still in the throws of marking, though the end is nigh, sort of. Mr A is off to Paris for the Bank Holiday weekend, so I am very jealous and wish, more than ever, that I could be there too! Perhaps next year.

Back to food. I came home from work hungry as I normally do on a Saturday as I work 8-2.30 without lunch. I wanted something substantial but light at the same time, as well as being quick and easy, also making use of the zucchini's I had the the fridge. I picked up some goats cheese feta and some labneh on my way home, and decided that Zucchini and mint fritters were the order of the day. The recipe is based on one that a friend, P from mdw, posted ages ago and it has since been languishing in my "recipes I must try" folder. Today was its day.

4 small zucchini's (about 400g, grated
150 g feta, crumbled (or goats cheese, as I said I used goats cheese feta, so the best of both worlds)
Small handful grated Parmesan
Small handful of mint, finely chopped
Half an onion, grated finely
2 eggs
about 90 g plain flour
A generous amount of cracked black pepper

Combine grated zucchini with the cheeses, mint and black pepper.
Beat the eggs and add to the mix along with the flour. Mix well.

Heat oil in pan. Add heaped dessert spoon dollops of the mixture into the pan, flatten and cook about 2 minutes each side until golden.

Serve with labneh and more pepper, or they are great on their own. Freshly squeezed lemon would not go astray.
Makes 12-15 fritters.




HH