- 1 feta packet
- 1 muhammara tub
- 1 sumac sachet
- 2 zucchinis
- 1 radish bunch
- 1 red onion
- 1 dill bunch
- 1 parsley bunch
1. Prepare the ingredients
Wash the vegetables. Thinly slice the onion. Grate the zucchini. Thinly slice the radishes into rounds. Roughly chop the parsley and dill. Crumble the feta.
2. Make the sumac onions
Place half of the onion in a bowl with the sumac and a pinch of salt. Rub in the sumac and salt and let sit for at least 5 minutes.
3. Cook the onion
Meanwhile, heat a splash of oil in a frying pan over medium heat. Cook the remaining onion for 5 minutes or until soft and translucent.
4. Cook the zucchini
Add the zucchini and cook for 5 minutes or until soft. Transfer the vegetables to a bowl to cool slightly.
5. Make the fritter batter
Once cool, add the feta, 1/4 cup plain flour and half of the dill. Mix to combine. If the mixture is too dry, add a splash of water. If the mixture is too wet, add more flour.
6. Cook the fritters
Heat a splash of oil in a frying pan over medium heat. Add 2 tablespoons of the mixture to the pan for each fritter (you can cook a few at a time, just leave yourself enough space for flipping). Cook the fritters for 3 minutes on each side or until cooked through.
7. Make the radish and herb salad
Combine the sumac onions, radish, parsley and remaining dill.
8. To serve
Serve the fritters with the radish and herb salad and the muhammara.