Zucchini and feta fritters, and linguine with garlic, chilli, lemon and zucchini

These fritters are simple to make and great for brunch, lunch or a light dinner.

TWAM 27 Feb 2016

These fritters are simple to make and great for brunch, lunch or a light dinner. The pasta is one of my favourite weeknight dinners; it’s easy to pull together and on the table in 20 minutes.

Zucchini & feta fritters

1 egg, beaten

3 medium zucchini, coarsely grated

25g plain flour

Zest of 1 lemon

Handful of grated parmesan

1 red chilli, deseeded and finely chopped

¹⁄³ cup roughly chopped mint leaves

100g feta, crumbled

Vegetable oil

Combine egg, zucchini, flour, lemon zest, parmesan, chilli and mint. Crumble in feta and mix again. Season well with salt and pepper. Heat a little oil in a frying pan and fry heaped tablespoons of the mixture for a couple of minutes each side until golden. Serve with a leafy salad. Serves 4

And to drink … A barrel-aged sauvignon blanc: the 2015 Jericho Fumé Blanc ($25)

Linguine with garlic, chilli, lemon & zucchini

200g linguine or spaghetti

2 medium zucchini

2-3 tablespoons olive oil

1 clove garlic, crushed

½ long red chilli, sliced

Finely grated zest ½ lemon

Freshly grated parmesan, to serve

Cook pasta in large pot of boiling salted water until al dente. Meanwhile, grate zucchini coarsely or cut into thin strips. Heat olive oil in frying pan over medium heat. Add zucchini, garlic, chilli and lemon. Stir over heat for about 3 minutes, until soft. Season well; keep warm. When pasta is cooked, drain and return to pan, then stir in zucchini. Taste and adjust seasoning. Serve with grated parmesan, if desired. Serves 2

And to drink … A fresh Italian white: the 2015 Oliver’s Taranga Vermentino ($25)