Recipe: Zucchini, chipotle chilli, mint & feta fritters

Adelaide Central Market shares with FIFTY+SA their recipe for their zucchini, chipotle chilli, mint & feta fritters. An easy week night dinner to use up the last of zucchini season's bounty.


  • 4 medium zucchini grated
  • 1/4 teaspoon salt flakes
  • 2 spring onions finely sliced
  • 1/2 teaspoon chipotle chilli in Adobe sauce
  • 1 teaspoon lemon zest
  • 1/4 cup mint leaves chopped
  • 1/2 cup wholemeal self-raising flour
  • 100 g Danish style feta (smooth) crumbled
  • 1/4 cup Parmesan cheese
  • 2 extra-large egg, lightly beaten
  • salt flakes and freshly ground black pepper

Lemon & Yogurt sauce

  • 1/3 cup Greek yoghurt
  • 1 tbsp lemon juice
  • salt flakes and freshly ground black pepper


  1. Place grated zucchini and 1/4 teaspoon of salt together in the centre of a clean Chux or cheesecloth. Place Chux in a sieve and sieve to stand over a mixing bowl for 10 minutes before squeezing, to remove excess water from the zucchini.
  2. In a large mixing bowl, combine squeezed zucchini, spring onions, chilli, zest and mint, stirring until well combined.
  3. Add flour, feta, parmesan, eggs, salt and pepper, stirring until combined.
  4. Heat 1 tbsp of olive oil in a large non-stick frying pan, over a medium heat. Add 1/4 cup of zucchini mixture in batches of four and cook for 4 minutes on each side or until golden and cooked through. Add extra oil with batches, as required.
  5. For the yogurt sauce, combine yogurt, lemon juice, salt and pepper together in a small bowl, stirring to combine.
  6. Serve fritters with smoked salmon, sliced avocado, baby rocket, lemon wedges and yogurt sauce.

Adelaide Central Market


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