Coarsley grate your zucchini and squeeze out the excess moisture
Put all the ingredients except for the fetta cheese and zucchini in a bowl and mix well to combine. If it’s a bit runny add more flour – slowly! If it’s too thick add more milk – slowly! You need a batter texture that will hold it’s shape and not run all over the pan.
Add the zucchini and crumbled fetta cheese and stir gently to combine
Heat a frying pan and add a generous amount of light olive oil
Drop tablespoons of the zucchini batter into the pan, flatten slightly and cook slowly until golden brown on one side, then flip and cook the other side.
Don’t hurry the frying or they will burn on the outside and be raw in the middle
As you cook each batch, put them in the oven at about 125 C to keep them hot
Serve with a side of sweet chilli sauce and/or sour cream.
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