Chef Lynn's Zucchini & Feta Fritters
Celebrity Chef Lynn Crawford created this fresh and light dish, which is a perfect side for any summer meal. Simple and delicious, this will be a crowd pleaser.

- Serves:
- 6
- Prep Time:
- 30 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 268
- Fat
- 17 g
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Sodium
- 522 mg
- Sugars
- 5 g
- Protein
- 9 g
- Fibre
- 3 g
- Carbohydrate
- 21 g
Zucchini & Feta Fritters
- 2 medium grated zucchini, about 3 cups
- ½ tsp ( 2.5 mL ) salt
- 3 eggs
- ¾ cup ( 175 mL ) all-purpose flour
- ½ tsp ( 2.5 mL ) baking powder
- ¼ cup ( 60 mL ) chopped mixed fresh herbs, such as dill, mint, parsley
- ¾ cup ( 175 mL ) crumbled feta
- 2 green onions, thinly sliced
- Salt and pepper
- Olive oil for frying
Tomato and Basil Salad
- 1 small shallot, finely diced
- 2 garlic cloves, grated
- Salt and pepper
- 3 tbsp ( 45 mL ) red wine vinegar
- ¼ cup ( 60 mL ) olive oil
- 2 tbsp ( 30 mL ) oil-cured pitted olives, roughly chopped, plus whole olives for garnish
- 4 heirloom tomatoes
- 12 cherry tomatoes in assorted colors
- 1 tbsp ( 15 mL ) small capers, roughly chopped
- 12 basil leaves
Instructions
Zucchini & Feta Fritters
-
Combine the grated zucchini with ½ salt in a colander and let stand for 10 minutes. Squeeze the zucchini well to remove excess liquid.
-
In a large bowl whisk the eggs, flour, baking powder and herbs. Stir zucchini into egg mixture. Add feta, green onions and season with pepper.
-
Heat a large non-stick frying pan over medium. Add 2 tsp (10 mL) olive oil, then drop about ¼ cup (60 mL) of the mixture at a time in the pan. Cook until golden, about 4 min per side.
Tomato and Basil Salad
-
To make the vinaigrette, place the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil and chopped olives.
-
In another bowl, cut each tomato into quarters. Season with more salt and pepper and dress with vinaigrette.
-
Add capers and basil leaves to tomato mixture. Top fritter with this tomato and basil salad.