zucchini and feta fritters

When a couple of vegetarian friends popped in for  a visit  I wasn't sure what to serve as a light supper.  I couldn't whip up a pizza using pitta bread and ham...But I had zucchinis and feta in the fridge.  So I turned to my beautiful Middle Eastern cookbook by Claudia Roden,  Arabesque.  And within it's sublime pages I found this recipe, which I hasten to add, have made before.  It is one of the best ways I know to transform this rather bland vegetable to something quite delicious.  This also proved popular with the youngsters in our troupe!  Serves 4


1 large onion, chopped coarsely
3 tbs corn oil
500g zucchini, grated coursely
3 eggs
3 tbs plain flour
black pepper
2 - 3 tbs finely chopped fresh mint
2 - 3 tbs finely choppef fresh dill
200 g feta cheese, mashed with a fork
extra corn oil for shallow frying

Fry onion in 3 tbs of the oil over a medium heat until it is soft and golden.  Put the grated zucchini in a teatowel, you may need to do this twice, and squeeze out as much of the liquid as possible.  I usually get my husband to do this, because you need muscle!  Anyway, he likes to contribute in some way to the cooking process...Add the strained zucchini to the onion and continue sauteing until they too are soft.

In a bowl, beat the eggs with the flour until well blended.  Add pepper and herbs (there's no need to add salt because the feta is salty enough). Mix well.  Fold the mashed feta into the eggs, together with the cooked onions and zucchini.

Film the bottom of a frying pan with oil and ladle in 2 tbs of mixture for each fritter, making a few fritters at a time. Turn each over once, and cook until both sides are browned a little.  Drain on absorbent paper.  Can be served hot or cold.