6 medium zucchini
2 medium potatoes
300 g diced bacon style pieces
100 g crumbled feta cheese
1/2 cup of parsley
4 tbsps olive oil
3/4 cup plain flour
Line a large bowl with a double layer of paper towel, using enough to fold over at the top
Cut ends off zucchinis and grate into bowl
Peel potatoes and grate into bowl
Fold paper towel over grated vegetables and press to absorb excess moisture
Crack eggs into a clean large bowl. Beat until yolks and whites are just mixed.
Cut parsley finely
Add zucchini, potato, bacon, parsley and feta to the bowl with eggs. Stir to coat vegetables and bacon with eggs.
Add olive oil to two non-stick pans, coat surface, heat pans to medium-high heat
Add flour gradually to zucchini mixture in bowl, stirring to coat.
Put four large spoonfuls of mixture in each pan, flatten. Cook fritters for about 5 minutes on each side or until well browned.
Take fritters out of pan and put on a warm plate, cover with foil to keep warm.
Repeat until all mixture has been cooked.