Serves: 3-4 (makes between 12-15 fritters depending on the size)
Ready in: 30mins
Ingredients:
2 cups roughly grated zucchini
1 cup grated carrot
1 red capsicum diced
3 eggs
5 tablespoons flour
½ tsp baking powder
½ tsp salt or less if your feta is very salty
5 tbsp feta, crumbled
Olive oil
1 160g tub of plain YoPRO yoghurt
1 lemon
Mixed greens and veggies of choice (for salad)
Splash of balsamic dressing
Method:
Fritters
Step 1. Salt the zucchini and carrot with about 1 teaspoon of salt and stand for 5 minutes
Step 2. Remove excess juice from zucchini and carrot by squeezing them in your hands
Step 3. Whisk eggs in a large bowl. Add the flour, grated zucchini and carrot, diced capsicum, salt and feta in this order and mix with a fork. Finally, add baking powder and stir well
Step 4. Heat olive oil in a large pan over medium heat
Step 5. Drop 1 tbsp of the batter into pan. Drop as many mounds as your pan can take
Step 6. Flatten slightly and fry for roughly 3 minutes on each side or until golden
Step 7. Transfer fritters onto a paper towel and repeat with remaining batter
Lemon Yoghurt Dipping Sauce
Step 8. Juice whole lemon and combine the liquid with a tub of plain YoPRO yoghurt. Add a splash of olive oil, a 1/2 teaspoon of salt and stir through, thoroughly
Step 9. Serve warm or cold with yogurt and a side of salad dressed with a splash of balsamic vinegar
Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story
Subscribe to Lady Lolas to receive updates when my new blogs and recipes are uploaded