Birthdays and fritters

Today is the Queen's Birthday and we celebrate it on the second Monday of June each year.  It isn’t really Queen Liz’s birthday - that occurs on the 21st of April.  So technically she has already had her cake and eaten it (and I wasn’t invited to share).  Up until 1936 it was held on the actual birthday of the Monarch, but after the death of George V it was decided to keep the date on the second Monday in June - I suppose it was easier to remember and didn't bump into Easter and ANZAC Day.

How do I celebrate the Queen’s birthday - well sometimes I don’t even think about her all day.  I usually have a sleep-in and enjoy the day off from work. 

* * *

 

Zucchini & feta fritters

Ingredients (serves 8)

• 6 (about 700g) green zucchini, coarsely grated
• 2 tsp salt
• 3 green shallots, ends trimmed, thinly sliced
• 1 cup firmly packed finely chopped fresh continental parsley
• 200g feta, coarsely crumbled
• 75g (1/2 cup) plain flour
• 3 eggs, lightly whisked
• Freshly ground black pepper
• 80ml (1/3 cup) olive oil

Method

1. Combine zucchini and salt in a bowl. Cover with plastic wrap and set aside for 10 minutes to soak. Use your hands to squeeze excess liquid from the zucchini. 
2.  Combine the zucchini, green shallot, parsley, feta, flour and egg in a medium bowl. Season with pepper.
3. Heat oil in a frying pan over medium high heat. Drop 4 tablespoonfuls of the zucchini mixture around edge of pan and flatten slightly. Cook for 2 minutes each side or until cooked through. Transfer to a plate lined with paper towel and cover with foil. Repeat, in 3 more batches, with the remaining zucchini mixture, reheating oil between batches. Transfer fritters to a plate to serve.

Notes

• You can prepare these fritters to the end of step 1 up to 3 hours ahead. Cover with plastic wrap and store in the fridge.

* * *