Zucchini Fritter's with Mint and Lotsa Feta!

I absolutely love the flavor combos in this recipe from Nigella Lawson's Forever Summer Cookbook.  I have served these delicious fritters as appetizers for years and everyone loves them.  Yes they can be reheated, but they are so extra good straight out of the frying pan!  Enjoy! P.S. I used lemons the other night because I had no limes.  

Ingredients

4 zucchinis (approximately 1 1/2 pounds), 5-6 green onions, 9 ounces of feta cheese, small bunch fresh parsley, chopped, small bunch fresh mint, chopped, plus extra to sprinkle over at the end, 1 tbsp. dried mint, 1 tsp. paprika (I love smoked paprika), scant 1 cup all-purpose flour, salt and pepper, 3 eggs, beaten, olive oil for frying, 3-4 limes.

Mixing It Up

Coarsely grate the zucchini with either the grating blade in the food processor or by hand (I prefer by hand, it's very quick). Spread zucchini on tea towel and leave for 20 minutes to get rid of any excess wetness.  Put the chopped green onions in a bowl and crumble in the feta.  Stir in the chopped parsley and mint, along with the dried mint and paprika.  Add the flour and season well with salt and pepper.  Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini.  Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.

Fry Them Up in a Pan

Heat a few tbsp. oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down and with back of spoon as you go.

Cook these little patties for about 2 minutes each until golden and then transfer to a couple of waiting plates.

Chop up limes and tumble around plate of fritters. Sprinkle more chopped mint  and eat as are or spritz some lime juice over!