Zucchini fritters with melted cheese

Grate the zucchini, salt them lightly and leave them for 10 minutes. Squeeze them very well to remove all the moisture.

Finely chop the spring onions, mint and basil.

In a large bowl, add the zucchini, herbs, lime zest, crumbled feta, eggs, olive oil and flour. Season with salt and pepper and mix until you have a mixture that can be shaped.

Cut the mozzarella into thin slices

Take some of the mixture, flatten it in your palm, place the mozzarella in the center and seal well, shaping flat zucchini fritters.

Place the zucchini fritters in the refrigerator for 15 minutes so they firm up and the mozzarella does not leak during frying.

Heat sunflower oil in a pan over medium heat and fry the zucchini fritters for 4–5 minutes, turning them, until evenly golden.

Transfer to absorbent paper and serve warm so the mozzarella is melted inside.

Zucchini fritters with melted cheese

Servings

Preperation

Cooking

Waiting

For the filling

For frying

See more recipes:

Baked omelette with feta

Beet Carpaccio

Creamy mushroom soup with truffle oil

Crispy stuffed zucchini flowers with tomato & halloumi

Zucchini fritters with melted cheese

Servings

Preperation

Cooking

Waiting

For the filling

For frying

See more recipes:

Baked omelette with feta

Beet Carpaccio

Creamy mushroom soup with truffle oil

Crispy stuffed zucchini flowers with tomato & halloumi

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