‘Kolokithokeftedes’ Zucchini & Fetta Fritters

• In a small bowl, combine the white wine vinegar 
and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it 
to pickling liquid. Add enough water to just cover 
onion. Set aside.

• Meanwhile, in a medium bowl, combine zucchini, 
Cheddar cheese, chermoula spice blend, the plain 
flour, egg, salt and a pinch of pepper.
• Crumble in half the fetta cubes, stirring to combine.
TIP: Removing excess liquid from the zucchini will help 
the fritters crisp up in the pan! 
TIP: Lift out some of the mixture with a spoon. If it’s too 
wet and doesn’t hold its shape, add a little more flour!  

• Heat a large frying pan over medium-high heat with 
enough olive oil to coat the base.
• When oil is hot, add heaped tablespoons of fritter 
mixture in batches and flatten with a spatula. Cook 
until golden, 3-4 minutes each side (don’t flip too 
early!).
• Transfer to a paper towel-lined plate. You should get 
3-4 fritters per person.
TIP: Add extra olive oil between batches as needed. 

• While the fritters are cooking, finely chop cucumber.
• Roughly chop dill.
• In a second medium bowl, combine Greek-style 
yoghurt, cucumber, dill and a drizzle of olive oil. 
Season to taste with salt and pepper.