top of page

Zucchini Fritters with Lamb Cutlets


Fritters: * 600g zucchini * 1 sm brown onion grated * 1 sm clove garlic crushed * 100g feta * 2 eggs, beaten * ½ cup mint fine shredded * Zest from a lemon * 50g plain flour * 30g rice flour * salt & pepper * oil * 8 lamb cutlets - grilled to liking Dressing: * Greek style yoghurt * Tahini (sesame paste) - not dip * 1 lemon * Small clove garlic


Grate 600g zucchini coarsely, place in colander and sprinkle with salt, toss and set aside (approx 1/2hour) squeeze to extract excess liquid (key point to this dish), pat dry with paper towel. Grate 1 onion and also pat dry (if wet), combine onion, zucchini, 1 clove of crushed garlic, 100g feta, 2 beaten eggs and ½ cup of shredded mint in bowl, sift 50g plain flour and 30g rice flour onto mixture and combine. Heat oil in pan, drop small tablespoons of batter into the hot oil and flatten gently, cook until golden brown, drain on absorbent paper and serve with lamb and yoghurt dressing.

Please reload

Quinton's SUPA IGA |  Ph: 9844-3089 | Fax: 9844-4866  |

bottom of page