Features: Dairyworks Grated Parmesan
4 medium zucchini
1 1/2 tsp salt
1 cup frozen peas
3/4 cup Dairyworks Grated Parmesan
2 Tbsp finely chopped fresh mint
1 cup brown rice flour
1 tsp gluten-free baking powder
1/4 tsp black pepper
100g feta cheese
2 Tbsp olive oil
Grate zucchini and place in a colander in the sink. Mix in the salt and leave to sit for 10
minutes, then press down with paper towels or a clean tea towel, removing as much
moisture as you can can.
In a large bowl, whisk together zucchini, eggs, peas, Dairyworks Grated Parmesan and
mint. Stir in the flour, baking powder and pepper until just combined. Roughly chop feta
into cubes and fold into fritter mixture.
Preheat oven to 100ЉC bake and set an oven rack over an oven tray. Heat 1 tablespoon of
oil in a large frying pan on medium-high. Place approximately 1/4 cup measurements of
mixture in the pan and spread out into rounds.
Cook fritters for 2-3 minutes each side,until golden brown. Place in the oven on the rack to
keep warm while you cook remainingfritters. Add more oil to the pan as required.
SERVING SUGGESTION: Top cooked fritters with sliced tomato, cucumber, rocket and a
generous dollop of plain Greek yoghurt.