Zucchini & feta fritters with sunflower kernels & tomato sauce

Zucchini & feta fritters with sunflower kernels & tomato sauce

From
Grains
Serves
4
Cooking time
45 mins
Photographer
Deidre Rooney

These are addictive. Serve them as a starter, part of a mezze spread, or as a side dish with lamb.

From the grocer

Ingredients

Quantity Ingredient
400g tinned cherry tomatoes in thick juice
1 teaspoon tomato passata
75ml olive oil, plus extra if needed for frying
1 1/2 teaspoons soft light brown sugar
salt and freshly ground black pepper
35g sunflower kernels
4 large eggs
100g wholemeal flour
200g feta cheese, crumbled
1/4 teaspoon cayenne pepper

From the greengrocer

Quantity Ingredient
5 garlic cloves
2 onions, finely chopped
3 large zucchini, coarsely grated, about 550 g
10g flat-leaf parsley, chopped
10g mint, chopped
10g dill, chopped

Method

  1. To make the tomato sauce, finely chop 2 of the garlic cloves and place in a saucepan with the tomatoes, tomato passata, half of the onions, 30 ml of the olive oil, the sugar and 2½ tablespoons water. Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, or until thick. Purée in a food processor if you want a fine sauce and refrigerate until needed.
  2. For the fritters, place the zucchini in a colander, sprinkle with salt and leave to drain for about 30 minutes. Wrap the zucchini in a clean tea towel and squeeze out any excess liquid – do this really thoroughly or the fritter batter will be too wet.
  3. Heat 30 ml of the oil in a frying pan over a medium heat and fry the remaining onion until soft. Add the zucchini and cook until the mixture starts to turn golden. Crush the remaining garlic and add to the pan with the sunflower kernels. Cook for another 3 minutes or so.
  4. Mix together the eggs and flour, beating out any lumps. Add the zucchini mixture, feta, herbs, cayenne pepper, and salt and pepper. Mix well.
  5. Heat the remaining oil in a frying pan over a medium heat and add about 1 heaped tablespoon of the batter, letting it spread out to form a little patty. Add more spoonfuls of batter to cook as many patties as your pan can take at one time. When each patty is set and golden underneath, flip and cook the other side, adding more oil if needed. As the patties cook, remove them to paper towel.
  6. Serve the fritters with the tomato sauce. I prefer the sauce to be warm or at room temperature, but serve it hot if you like.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again