Feta & Baby Marrow Fritters

And so the recipe (again thanks to PnP's Fresh Living mag - page 32 of October 2008 issue).

They recommend "Serve as part of a Sunday brunch or simply as a snack". I quite agree. But Varen & I wolfed them down as dinner last night. I imagine as a snack or part of a brunch, their "serves 4-6" might work. I'll tell you that we ate about 4 each ... but they were biggies. Next time I'll endeavour to make them smaller & thinner!

Ingredients

• 1 cup (250ml) self-raising flour
• ½ teaspoon (3ml) sea salt (really a few twists of the Woolies salt grinder will do!)
• 3 jumbo eggs, beaten
• ½ packet (150g) baby marrows (5 or 6 will do), grated
• 1 bunch (5-6) spring onions, chopped (I only used 3)
• 1 tub (225g) Bronerg organic feta cheese 2 wheels Woolies goats milk feta cheese, crumbled
• 1 teaspoon (5ml) paprika
• ½ cup (125ml) fresh parsley, chopped (seriously did not use this much!)
• ½ cup (125ml) fresh mint, chopped (had to steal some from the Bun's veggie garden so didn't use nearly as much as this ... but I could taste it and it was yummy so will use more next time!)
• olive oil for frying

Next time I'm thinking of adding some grated red pepper to the mix as well and I'm sure if you like mushrooms (eugh!) you could try those too!

Mix flour, salt and eggs in a large bowl until smooth. Add remaining ingredients and mix to combine. Heat a little olive oil in a non-stick pan (not really sure if the olive oil is actually necessary but I do advise having the pan quite hot!) and fry dollops of the fritter mixture until golden brown on both sides. Not unlike frying flapjacks. They recommend serving with lime wedges and roasted tomato. I haven't got that far yet ;)

Will post photo's next time I make 'em :)