Zucchini and Mint Fritters

3 medium zucchini (about 500g), washed and grated or coarsely chopped in the food processor

1 tbs olive oil

1 onion, quartered and finely diced or chopped in food processor (don’t let it get mushy if you are using the food processor).

150-200g feta cheese

1 handful mint leaves, washed

1 small bunch dill, leaves removed from stems and washed

1 handful parsley leaves, washed

3 tbs plain flour

3 eggs, beaten

4 tbs vegetable oil

sea salt

zest and juice of 2 lemons

Toss the grated zucchini with 1 heaping tsp salt and put into a strainer (sieve) set over a bowl for at least 45 minutes to drain.

Meanwhile, heat the olive oil in a frying pan over medium heat.

Add the onion and a pinch of salt, and cook for 10 minutes until soft and sweet, set aside.

Squeeze out any excess moisture from the zucchini and put onto paper towels or tea towels to drain briefly.

Combine the zucchini and onion in a large mixing bowl, crumble in the feta cheese, then fold in the chopped herbs, flour and eggs.

Heat the vegetable oil in a frying pan over medium heat for about 1 minute.

When the oil is hot, working in batches of no more than 4-5 fritters at a time, fry tablespoonfuls of the fritter mixture for 3 minutes on each side until crispy and golden.

Transfer the fritters to paper towels to drain, using a slotted spatula.

Serve with the zest and lemon juice sprinkled over.

This works on pita with tabouli, lettuce, hummus or green goddess sauce and diced tomato.

Dried dill works well if fresh not available.