1/2 cup water
1/2 cup medium bulgur
2-3 medium size zucchini, grated
1 medium size carrot, grated
2 large free range eggs
1/4 cup chives, chopped
2 cloves garlic, chopped
2 tablespoons basil, sliced
1/2 teaspoon cayenne pepper
100 gram Feta cheese (I use Goat’s milk Feta)
3/4 cup coarse bread crumbs
Salt and freshly ground black pepper
Extra virgin olive oil
Bring the water to a boil and add the bulgur, cover, turn off heat and let sit for 20 minutes. Fluff up with a fork. In a colander stir a small amount of salt in to the grated zucchini, mix well and let stand for 30 minutes. Afterwards gently squeeze as much liquid out of the zucchini as possible.
In a bowl large enough to hold all of the ingredients, mix together bulgur, zucchini, grated carrot, egg, chives, garlic, basil, cayenne, bread crumbs and salt and pepper.
Heat a large heavy frying pan over medium-high heat and add in 2 tablespoons of olive oil.
When hot, using a table spoon, spoon in mounds of batter into the pan. (Do not put too many spoon full’s into the pan in order for the oil to remain hot enough to fry the fritters)
Flatten with a spatula and fry until well browned. Flip, flatten again, and continue frying for another 4-6 minutes.Remove fritters to a plate lined with a paper towel and repeat once more with remaining oil and batter.
Serve with a stewed vegetable dish as main meal or with a yogurt dip as a snack