Serves 4 (makes 12 fritters).
Note: Serve these as a full meal with a salad, or use them as an appetizer. They keep well in a low oven, so you can make them in advance for a special occasion. From "A Modern Way to Eat," by Anna Jones.
• 8 to 9 oz. zucchini, grated, finely chopped
• 2 handfuls (about 3 1/2 oz.) spinach, shredded
• 4 tbsp. soft crumbly cheese (such as feta or goat cheese)
• 3 tbsp. freshly grated Parmesan or pecorino cheese
• 1/2 garlic clove, peeled and finely chopped
• A few sprigs fresh dill or basil, roughly chopped
• Grated zest of 1 unwaxed lemon
• Sea salt and freshly ground black pepper
• 5 eggs
• Olive oil
In a bowl, combine the zucchini and spinach. Crumble in both cheeses, and add the garlic, herbs, lemon zest and a good pinch of salt and pepper; then mix. Crack in the eggs and mix well.
Place a large frying pan over medium heat and add a good glug of olive oil — you want to be generous with the oil.
Once the oil is hot, carefully lower in tablespoons of the mixture and flatten them out to form little patties. Fry for 2 to 3 minutes, then carefully flip and fry on the other side for a final 2 minutes, until the egg is completely cooked.
Place on a plate in a low oven to keep warm until you are ready to eat.
Serve a few fritters on a plate next to some bright salad dressed with lemon, oil and a little mustard.