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Zucchini and dill fritters with whipped feta

From: bonappetit.com
SERVES 4

For deep-frying: vegetable oil
60 ml (¼ cup) buttermilk
2 eggs
80 gm plain flour
3 zucchini, coarsely grated
2 spring onions, thinly sliced
½ cup each coarsely chopped dill and mint
Finely grated rind of 2 lemons, plus lemon wedges to serve
Whipped feta
200 gm Greek feta
30 ml lemon juice
1 garlic clove, finely chopped
50 ml extra-virgin olive oil

For whipped feta, process feta, lemon juice and garlic in a food processor until very smooth. With motor running, add oil in a thin steady stream and process until emulsified, then season to taste and set aside.

Preheat vegetable oil in a deep-fryer or large deep saucepan to 180C.

Meanwhile, whisk buttermilk and eggs in a bowl to combine, then add flour and stir until smooth. Stir in zucchini, spring onion, herbs and lemon rind, season to taste.

Deep-fry tablespoons of zucchini mixture in batches, turning occasionally, until golden (2-3 minutes; be careful as hot oil will spit). Remove with a slotted spoon, drain on absorbent paper, season to taste and serve hot with whipped feta and lemon wedges.