For Meatless Monday tonight I decided to make these vegetable fritters. They were very simple to make and they were easily formed into fritter shape. I didn’t flip them around, just let them sit on one side in the pan for a good 4 minutes and then flipped once to brown the other side for about 3 minutes.

©EverydayCookingAdventures 2013

This recipe made 4 fritters, 2 each. It would be perfect with a homemade salsa of avocado, tomato, and corn or even black beans. This would be a great summer dish and could be made ahead of time and then reheated for a dinner party.

©EverydayCookingAdventures 2013

The fritters were really, really delicious and didn’t need any additional salt because they were already so flavorful….which for me is saying something! Try these tonight, seriously. Here are my fritters:

Zucchini Fritters ©EverydayCookingAdventures 2013

Courgette (Zucchini) Fritters with Feta

From: Cook Your Dream.com
Serves: 2 people (4 medium-size fritters)

Ingredients

• 1 zucchini, grated
• 1/2 tsp salt
• 1/2 shallot, thinly sliced
• 1 garlic clove, minced
• 1 egg
• 1 tbsp chopped fresh mint
• 1/4 cup crumbled feta
• 3 tbsp plain flour
• freshly grated black pepper
• salt
• olive oil for frying

Directions
1. Put the grated zucchini in a fine sieve  colander, sprinkle with salt, mix and let stand for 20-30 minutes. Then squeeze out all the excess liquid.

2. In a medium bowl, combine the zucchini, shallot, garlic, eggs, mint, feta and flour. Season with salt and pepper.

3. Heat a few drizzles of olive oil in a pan over medium heat. Ladle spoonfuls of the batter into the pan for each fritter, press down lightly to form circular shape and cook in batches for 3-4 minutes on each side. Transfer cooked fritters to a paper towel to drain excess oil from them.