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Mascarpone

Zucchini and dill fritters with whipped feta


Serve these tasty, crunchy little bundles with a refreshing beer.

You'll need

For deep-frying: vegetable oil 60 ml (¼ cup) buttermilk 2 eggs 80 gm plain flour 3 zucchini, coarsely grated 2 spring onions, thinly sliced ½ cup each coarsely chopped dill and mint Finely grated rind of 2 lemons, plus lemon wedges to serve   Whipped feta 200 gm Greek feta 30 ml lemon juice 1 garlic clove, finely chopped 50 ml extra-virgin olive oil

Method

  • 01
  • For whipped feta, process feta, lemon juice and garlic in a food processor until very smooth. With motor running, add oil in a thin steady stream and process until emulsified, then season to taste and set aside.
  • 02
  • Preheat vegetable oil in a deep-fryer or large deep saucepan to 180C. Meanwhile, whisk buttermilk and eggs in a bowl to combine, then add flour and stir until smooth. Stir in zucchini, spring onion, herbs and lemon rind, season to taste. Deep-fry tablespoons of zucchini mixture in batches, turning occasionally, until golden (2-3 minutes; be careful as hot oil will spit). Remove with a slotted spoon, drain on absorbent paper, season to taste and serve hot with whipped feta and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2011

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