Zucchini Fritters

02Method

1. Grate zucchini into a colander, toss with the salt, and let sit 10 minutes to draw out moisture.
2. Squeeze the zucchini firmly in a clean tea towel to remove as much liquid as possible - this is the step that determines whether the fritters hold together.
3. Whisk eggs in a large bowl. Add flour, feta, spring onion, dill, and pepper, then mix in the squeezed zucchini.
4. Heat oil in a large pan over medium heat. Drop heaped tablespoons of mixture into the pan and flatten slightly.
5. Cook 3-4 minutes per side until golden and cooked through.
6. Drain on paper towel and serve warm.

03Notes & substitutions

• Swap feta for parmesan or halloumi if that's what you have - both hold up well to frying.
• No self-raising flour? Use plain flour plus 1 tsp baking powder instead.
• Swap dill for mint, parsley, or coriander depending on what's growing.
• Vegetarian as written.

04Common mistakes

• Skipping the salting step — zucchini is mostly water, and salting first pulls much of it out before you even start squeezing; skip it and no amount of squeezing fully catches up.
• Overcrowding the pan — cook in batches with space between fritters, or they steam instead of crisping.
• Flipping too early — wait for a golden, set edge before flipping, or they'll break apart.

05Storage & leftovers