For me spring means zucchini and tomato salad. That is something that I have always liked to eat since I was a little girl. In Serbia, we don`t make this easy digestible vegetable, so digestible. Traditional way to prepare zucchini in Serbia is to bread them. I used to like that way of preparing but now it`s heavy on my stomach and I can`t eat them prepared like this anymore. I find a new way of preparing them and it`s much lighter and heathier version, but I also added some very interesting ingredient. This is very summery version because I was using a lemon zest and mint leaves. You can add some salad to this fritters and you can have very delicious lunch or dinner.

P.s I was inspired for this recipe by Jamie Oliver

Serves 4 people


2 big zucchini

1 lemon (zest)

1 fresh chilli (if you can find, but you can use dried)

Couple of fresh mint leaves

1 egg

4 tablespoons of gram flour

2 tablespoons of Parmesan cheese

1 tablespoon of dried oregano

50 g of feta cheese

Olive oil

Sea salt

Black pepper


Coarsely grate the zucchini, finely grate the lemon zest and Parmesan, then finely chop the chilli (remove the seed if you don`t like spicy). Pick and finely slice the mint leaves. Beat the egg, then mix with the zucchini, flour, lemon zest, Parmesan, chilli, mint, oregano and add sea salt and black pepper to your taste. Mix it all up really well with your hands, then crumble in the feta and mix again. Heat a good drizzle of oil in a frying pan and fry tablespoons of the mixture for a couple of minutes each side until golden.