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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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