Serve these tasty, crunchy little bundles with a refreshing
For deep-frying:vegetable oil60 ml (¼ cup)buttermilk2eggs80 gmplain flour3zucchini, coarsely grated2spring onions, thinly sliced½ cup eachcoarsely chopped dill and mintFinely gratedrind of 2 lemons, plus lemon wedges to serveWhipped feta200 gmGreek feta30 mllemon juice1garlic clove, finely chopped50 mlextra-virgin olive oil
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.
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.