• 2 medium Zucchinis washed and coarsely grated

  • Small handful of washed and roughly chopped or torn spearmint leaf or mint

  • 1 tablespoon fennel tops or Dill washed

  • 2 tablespoons mezithra cheese

  • 1 Free Range Eggs

  • 1 tablespoon Flour

  • Sea Salt & freshly ground black pepper

  • 4 tablespoons Olive Oil for frying

  • 1 Lemon


  • 1.

    Mix together the grated zucchini, spearmint; fennel tops, cheese, eggs, flour and a pinch of salt and pepper. The mixture shouldn’t be like a batter, if it is too runny or moist add some more flour so it is a little more like a patty mix.

  • 2.

    Heat the vegetable oil over a moderate heat (preferably in a non stick pan) and fry the fritters like little patties until golden on both sides. Repeat for the remainder and drain of any excess oil on kitchen paper.

  • 3.

    Arrange the fritters between four plates, serve with wedges of lemon


MATT SKINNER'S WINE RECOMMENDATIONS Ktima Kosta Lizardis ‘Amethystos’ White, 2006 Drama, Greece

The Greek wine scene has never looked in better shape. Better work in the vineyards, new winemaking equipment, and a global perspective has resulted in the production of a handful of world-class wines. And this example is no exception. Slung together from a mix of Semillon, Sauvignon Blanc and native variety Assyrtiko - think light, fresh, dry, and with super intensity of ripe apple and pear-like fruit. Perfect partner to a whole cast of seafood-inspired dishes and fresh spring flavours.

While few Greek wines make the journey to Australia, Semillon/Sauvignon Blanc blends are something this country does as well, if not better, than any other. Seek out Stella Bella and Evans & Tate both of which you should be able to find in the low $20's.

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Posted by TP26Report
what cheese could you replace the greek cheese with that was more readily availalbe in aus?
Posted by Gillian37Report