20 August 2012

Bookshelf: Black Dog Cottage Cookbook - Zucchini, Mint and Feta Fritters




I love a fritter, a good fritter that is....who doesn’t?  Crispy, golden on the outside and full of flavour on the inside what is not to love?  So when I was asked to try some recipes from the new Black Dog Cottage Cookbook it was the fritters that caught my eye. I was tempted by the Sweetcorn, Spring Onion, Coriander and Feta Fritter and you can read about them over here at Plum Kitchen, but it was the Zucchini, Mint and Feta that won me over.  Come the Summer months it is always good to have a few new ways with zucchini given the annual glut that inevitably makes an appearance. So to those of you in the Northern Hemisphere this is perfect timing and for those of us down south we can save this one away for coming Summer months.


Zucchini, Mint and Feta Fritters, courtesy of the Black Dog Cottage Cookbook

Ingredients

Makes approx. 30 small fritters

3 zucchini, grated
2 eggs, whisked
2 tbsp flour, sifted
4 spring onions, finely chopped 
Handful of mint, finely chopped 
80g feta, crumbled
Freshly ground pepper Oil for frying*

*I used olive oil.


Directions

Lightly flick some salt over the grated zucchini, place in a sieve with a weight on top for at least an hour so that any excess moisture from them will drain off. 

Make the batter with the eggs and flour and let this stand while the zucchinis are draining. 

Combine spring onions, mint, feta, ground pepper and zucchini into batter, mix well.   Splash some oil in a pan and when hot add small spoonfuls of batter of your desired size. Press down slightly and turn over when golden and do the other side. Drain on kitchen paper. 


Then serve....I served with a little salad, a wedge of lemon and a few chilli flakes for a little heat.  These are delightful little fritters, perfect for a lazy Sunday brunch or a little nibble with a glass of something chilled and white on a balmy Summer evening. The salty feta is a wonderful foil for the bright burst of mint and a squeeze of lemon juice adds a citrusy hit that allows all the flavours to shine.



The first Black Dog Cottage Cookbook was voted by the Listener as one of the top 5 cookbooks of 2009 and The Second Black Dog Cottage Cookbook will be released in August.  

For more information please visit Phantom House Books
or the Black Dog Cottage Cookbook Facebook page


If you like this you might like this Green Herby Omelette with Feta and Spinach Salad
Two years ago Sunday Kitchen

Enjoy!


4 comments:

  1. Zucchini, mint and feta is the best combo aye. Lovely looking fritters xx

    ReplyDelete
    Replies
    1. Thanks Emma...great combo they were terribly moreish! See you on the weekend!

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  2. Oh those fritters look so cute, feel like going to the kitchen and making some!

    ReplyDelete
    Replies
    1. Can't beat a little fried fritter....I reckon a pinch of chilli flakes wouldn't go a miss :)

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