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basil & feta fritters






  • 500g / 2 large zucchini, whole

  • 50g / 1 ½ cups fresh basil, washed, finely chopped leaves and stems

  • 20g / ½ cup dill washed, finely chopped leaves and stems

  • 200g feta, crumbled @chelmosaustralia

  • 3 green onions, finely sliced

  • 3 large eggs, whisked (love @yallamundifarm )

  • 4 tablespoons brown rice flour (I love to use @casalare sprouted brown rice flour)

  • Seasoning of sea salt and freshly ground pepper

  • Cooking oil for frying (I like to use olive oil or avocado oil)

Lemon and Garlic Dip:

  • 250g / 1 cup thick Greek yogurt

  • 1 large garlic clove, finely grated or minced

  • Zest of 1 whole lemon

  • 2 teaspoons extra virgin olive oil

  • Freshly ground pepper


1. Begin with the lemon and garlic dip. Combine all ingredients in a bowl, cover with cling wrap, and place into the refrigerator.


2. Coarsely grate the zucchini, then place one-third of it at a time in the center of a paper towel or nut bag, and squeeze to remove excess liquid.


3. Place the zucchini into a deep large bowl along with the green onions, basil, dill, feta, eggs, rice flour, and seasoning. Combine well and allow to sit for 5 minutes.


4. Heat cooking oil in a frying pan over medium-high heat. Scoop 2 tablespoons of mixture per fritter, into the frying pan, and fry on both sides until lightly browned. Space the fritters at least 4-5 cm apart whilst frying.


5. Transfer onto a plate with a paper towel to absorb excess oil. Repeat the process with the remaining mixture.


6. Serve immediately while crispy or at room temperature and alongside lemon and garlic dip.


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