I was trying to use up the mint leftover from my mint ice cream as well as some feta left from my grilled corn and feta salad... add in a zucchini and you get: mush. Oops.
Very loosely (no ricotta, fresh rather than dried mint) based on this recipe from an Australian cooking show I've been watching recently, I put together these zucchini, feta and mint fritters that I planned to top with a spicy fresh tomato sauce. Unfortunately, despite my best efforts to drain the zucchini of its water, these fritters were super soggy, floppy and definitely not crisp like I imagined. Sigh.
But the flavor was good... perhaps a similar flavor combination in a different format next time. Over pasta?