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