600g (4–5 medium) zucchini, unpeeled, coarsely grated
1 tsp sea-salt akes 4 green shallots, nely chopped
1 small clove garlic, nely chopped
200g Greek-style feta, crumbled
2 Tbsp nely chopped coriander
2 Tbsp nely chopped at-leaf parsley
2 free-range eggs, well beaten
1⁄2 cup plain our, sifted
2 Tbsp rice our, sifted
2 tsp ground coriander
Sea-salt akes and freshly ground black pepper, to season
100ml neutral oil (such as vegetable oil)
Sumac, to serve (available from supermarkets)
Snow pea tendrils, to serve
SPICED YOGHURT (optional)
200g thick Greek yoghurt
Squeeze of lemon juice
3 pinches sea-salt akes
1⁄2 tsp ground cumin
Toss zucchini and salt in fine sieve over a large bowl. Set aside for 15–20 minutes to drain.
To make spiced yoghurt, combine all ingredients in a large bowl. Set aside.
Rinse zucchini under cold running water and squeeze out excess liquid. Pat dry with paper towel. Transfer to a large bowl. Add shallots, garlic, feta, herbs and beaten egg. Stir in flours and ground coriander and season.
Put oil in a large non-stick frying pan. Heat over a medium heat until oil is sizzling. Drop tablespoons of zucchini mixture into hot oil and flatten gently. Fry for 2 minutes on each side, or until golden brown. Drain on paper towel.
Serve hot or warm with a sprinkle of sumac, pea tendrils and spiced yoghurt, if using.