Serves 6 Prep and Cook time 30 Minutes
- 2 medium carrots, grated coarsely
- 3 medium zucchini, grated coarsely
- 2 green onions sliced thinly
- 2 tblsp coarsely chopped fresh dill
- 2 tbslp coarsely chopped fresh flat leaf parsley
- 200g fetta, crumbled
- 1 tsp sweet paprika
- 1 1/2 tsp ground cumin
- 1/2 cup Lupin Flour
- 1/4 cup spelt or plain flour
- 3 eggs, whisked lightly
- sunflower oil, to shallow-fry
- lemon wedges, to serve
Garlic Yoghurt Sauce
- 1 cup Greek style yoghurt
- 1 tblsp lemon juice
- 1 small clove garlic, crushed
- 1 tblsp coarsely chopped fresh dill
- GARLIC YOGHURT SAUCE: Combine the ingredients in a small bowl; season to taste.
- Squeeze excess liquid from carrot and zucchini, discard liquid. Press vegetables well between sheets of paper towel until very dry.
- Combine grated vegetables with onion, herbs, feta, spices, flours and eggs in a large bowl; season. Shape 1/2 cup measurements into fritters.
- Heat the oil in a large frying pan over medium heat. Shallow-fry the fritters, in batches, for 3 minutes on each side or until browned lightly and cooked through.
- Drain fritters on paper towel. Serve the fritters with the Garlic Yoghurt Sauce and lemon wedges.