Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 10 pcs
Difficulty level: 3 out of 4
13 Ingredients
- 1 1/2teaspoons baking powder
- 1 cup milk
- 1/2 cup loosely packed continental parsley
- 3 spring onions
- 5 zucchini
- herbs
- 3teaspoons smoked paprika
- 80grams smoked cheddar
- baby rocket leaves
- 1 1/2 cup wholemeal plain flour
- 1/4 cup rice bran oil
- 3 free range eggs
- 1 cup light Greek-style yoghurt
Method
Step 1 of 3
To make the labne, place a sieve over a bowl and line with a double layer of paper towel. Spoon yoghurt into sieve, cover and refrigerate for at least 1 hour. Discard liquid.
Step 2 of 3
Combine flour, baking powder and paprika in a large bowl and make a well in the centre. Whisk eggs and milk together in a jug. Gradually add egg mixture to flour mixture, whisking until smooth. Squeeze excess water from zucchini and stir into batter with cheese, onion and parsley until combined. Season.
Step 3 of 3
Working in batches, heat 3 tsp oil in a large non-stick frying pan over medium heat. Spoon 1/4 cup batter for each fritter into the pan, cooking five fritters at a time. Cook for 3-4 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Repeat with remaining oil and batter. Top fritters with labne, garnish with herbs, and serve with rocket.
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