Zucchini Fritters w/ Hazelnut Feta
Crumbly Vegetarian Fritters with Roasted Feta.
(GF/VG)
A few years ago I could eat anything and would not feel sick. Now I have to focus on no gluten, egg, milk or almonds in my food. Some days I semi-cheat. I still eat healthy but throw in an egg and some ‘forbidden’ cheeses. Which brings us to Zucchini Fritters with Roasted Hazelnut Feta!
I was pleasantly surprised with how delish these Zucchini Fritters turned out. It is possible this was because of all the feta cheese.
Here’s the recipe:
Ingredients
2 large Zucchinis
1 block of Feta cheese
1 cup of Gluten Free Instant Oats (or any instant oats you prefer)
1/2 cup of Hazelnuts
Baby Spinach (handful only)
Greek Yoghurt
Lemon
Mint
Spices and Condiments
Red Onions, Olive Oil, Paprika, S&P, Cumin and Mixed Herbs.
Method
GRATE the zucchinis and then use a tea towel to squeeze all the juice out.
MIX 1 cup of GF instant oats, 2 eggs, 1/2 a block of feta (break it up into pieces), chopped up parsley, drained zucchini, pinch of baking soda, olive oil paprika and S&P in a bowl with a wooden spoon. OMG yes that seems like a lot of things but trust me it’s worth adding all the above.
Step 2: Mix in all the Zucchini Fritter ingredients
Step: 3 Make that dough... balls.
3. TAKE a large spoonful of fritter dough and make balls around 3-4cm in diameter. Then squash them into a mini pancake shape. You should get around 10 fritters.
4. BREAK up the second half of the feta your hands, you’re looking for a crumbly texture. Spread out on an oven tray and sprinkle the hazelnuts on top. Optional to crush some in mortar and pestle. Add some paprika and mixed herbs on top and bake at 180 deg grill for 10-15 minutes.
Step 4: Hazelnut Feta ready for the oven!
Step 4: After 10 minutes in the oven.
5. HEAT up a pan on medium heat with olive oil. Place fritters in the pan and cook each side for 3 minutes. You’re looking for the fritters to be ‘browned,’ any lighter on the outside, the insides may not be soggy.
6. MIX in a small bowl, greek yoghurt, fresh lemon squeeze and fresh mint (break with your hands not a knife).
6. PLATE up the fritters as the base. Then use the yoghurt as the ‘topping’ on top of the fritters. Sprinkle feta and hazelnuts on top. Garnish with some fresh parsley on top.
Step 6. Plating up the fritters.
Step 7. Eat and demolish.
Tips
Make sure to really squeeze out all the water from the grated zucchinis. Otherwise the fritters will be a soggy flop.
The instant oats are a substitute for bread crumbs. They make your fritters a little crunchy on the outside. If you want, you can re-coat your fritters in instant oats before cooking.
Once the fritters are in the pan, make sure to rotate them around as the middle ones will cook the fastest.