Zucchini and Asparagus Fritters with Feta

450 g zucchini, 2 large zucchinis
1 ¼ tsp salt
12 green asparagus, 200g
3 sprigs green onion, 110g, washed and dried
15 sprigs fresh dill, washed and dried
15 sprigs fresh coriander, washed and dried
200 g feta, crumbled
90 g plain flour, 4 heaped tbs
2 large eggs
2 tsp sumac
2 tsp dry mint
½ tsp black pepper
Extra virgin olive for frying

Grate the zucchini and sprinkle the salt all over it. Line a sieve with a chux cloth, over a bowl. Place the salted zucchini in the chux cloth and set it aside for 15min. If you do not have a chux cloth just place it in the sieve and use your hands later on to squeeze out the liquid.

Meanwhile prepare the other ingredients. Remove the woody ends of the asparagus and the roots of the dill and coriander. Finely chop the asparagus, green onion, dill and coriander. Once the zucchini is ready, wrap it in the chux cloth and squeeze out all the excess liquid.

Combine all the ingredients together in a bowl and set aside for 10-15min so that they combine. In the meantime heat a large frying pan to a high heat. Once the fritter mix has rested, reduce the heat to a medium and add a thin layer of extra virgin olive oil.

Scoop 1/3 cup or 2 heaped tablespoons of the mixture into the frying pan and use the back of the spoon to flatten each one into a large circle. 12 fritters are made this way. You may choose to make them smaller depending on how you want to serve them.

Fry for 5min on each side and repeat the process until all the mixture is done. Serve it with a soft boiled egg and smoked salmon for breakfast or with a salad and herbed yoghurt for a light lunch.

from: myfamilysfooddiary.com