Zucchini And Feta Fritters

• 3 None large zucchini, coarsely grated, excess water squeezed out
• 7 oz feta cheese, finely crumbled
• 5 None spring onions, thinly sliced
• 2 None large eggs, lightly beaten
• 1 tbsp chopped fresh oregano
• 2 tbsp chopped fresh mint
• 1/3 cup all-purpose flour
• 2 tbsp olive oil
• 4 None medium plum tomatoes, coarsely chopped
• 2.5 oz pitted kalamata olives, halved
• 9 oz chargrilled peppers, drained, cut into thin strips
• 1/2 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil

1. Preheat oven to 300u0b0F. Line a baking tray with parchment paper.
2. Combine zucchini, feta, spring onions, eggs, herbs and flour. Season.
3. Heat 2 tbsp oil in a large nonstick frying pan over medium heat. Cook level tablespoons of zucchini mixture, in batches, for 2-3 mins per side, or until browned and cooked through. Drain on paper towels. Transfer to the baking tray and keep warm in oven between batches.
4. To make the salad, combine tomatoes, olives, peppers, vinegar and extra virgin olive oil in a medium bowl. Season to taste.
5. Serve fritters with tomato salad.

zucchini, feta cheese, spring onions, eggs, fresh oregano, fresh mint, flour, olive oil, tomatoes, olives, peppers, red wine vinegar, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32118 (may not work)