Fennel and fetta fritters with sour cream
1 fennel, grated
1 zucchini grated
2 eggs, lightly beaten
Handful parsley, finely chopped
1/4 cup plain flour
1/2 tsp baking powder
1/2 tsp salt
80 g Greek fetta, crumbled
Vegetable oil for frying
Sour cream for serving
Mix all ingredients together until just combined. Heat 1/2 a cm of vegetable oil in a pan over a med high heat. Drop tablespoons of mixture into pan and fry on both sides until golden.
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