Zucchini Fritters With Dill - cooking recipe

Ingredients

600 g zucchini
sea salt
1 small onion, grated
1 small garlic clove, finely chopped
100 g feta cheese, crumbled
1/4 cup dill, finely chopped
2 tablespoons parsley, finely chopped flat-leaf
2 eggs, well beaten
1/2 cup plain flour
2 tablespoons rice flour
black pepper, freshly ground
olive oil
lemon wedge (optional)

Preparation

Grate the zucchini coarsely and put grated zucchini into a colander. Sprinkle lightly with salt and toss, then leave zucchini for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can, pat dry with kitchen paper and leave to dry on paper for 5 minutes .
Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift in the flours, then season with pepper and stir to combine.
Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot with a yoghurt sauce and lemon wedges.