Zucchini Fritters with Bee Lane Smoked Tomato Aioli

Zucchini Fritters with Bee Lane Smoked Tomato Aioli

Serves 4

With thanks to Lois Daish for kindly letting us use her tried and true Zucchini Fritter recipe from her book, Good Food.


For the Zucchini Fritters:
4 zucchini
4 spring onions
1 sprig mint
50g feta cheese
½ cup flour
4 eggs
salt and freshly ground pepper
oil or clarified butter


  • Top and tail the zucchini and grate them, using a coarse grater or food processor.
  • Finely chop the spring onions and mint and add to the zucchini.
  • Crumble the feta cheese into the mixture.
  • Add the flour and toss to coat the zucchini shreds.
  • Lightly beat the eggs and add, mixing thoroughly.
  • Season to taste.
To cook the fritters:
  • The mixture may be used immediately or refrigerated for several hours.
  • When you are ready to cook it, cover the bottom of a frying pan with oil or clarified butter.
  • Place over the heat and when it is hot drop in the batter, a tablespoonful at a time.
  • Turn when the bottoms are browned and the edges firm.
  • Continue to cook until firm in the middle.

To serve:

For the Smoked Tomato Aioli:

  • Blend 1 small clove of garlic and 50g of Bee Lane cold smoked tomatoes into a cup of your favourite mayonnaise for a sensational smoky aioli.