Originally based on a recipe from Nigella Lawson, these fritters are like latkes, with zucchini in the place of potatoes.
Zucchini Fritters Recipe
8 scallions, finely chopped
12 ounces feta cheese
Small bunch fresh parsley, chopped
Small bunch fresh mint, chopped
Small bunch fresh chives, chopped
2 small chilis, seeded and diced
1 cup all-purpose flour
Salt and pepper
3 eggs, beaten
Oil for frying
Coarsely grate the zucchini on a box grater. Press the shredded zucchini through a colander and let drain.
Put the chopped scallions and chilis in a bowl and crumble in the feta. Stir in the chopped parsley, chives and mint. (If you like, reserve a bit of each herb and some feta to sprinkle over at the end.)
Add the flour and season with salt and pepper.
Gradually add the beaten egg and mix thoroughly.
Stir in the drained, grated zucchini.
Heat a few tablespoons of oil in a large frying pan and drop heaped teaspoons of the mixture into the hot oil, flattening the patties down with the back of the spoon as you go.
Cook the fritters for about 2 minutes on each side until golden, and then transfer to a platter.
Slice the limes and place the wedges about the edges of the platter. Sprinkle any remaining herbs and feta over the top and squeeze the limes over before eating.