Step 1

Combine egg, flour and buttermilk in a bowl. Add zucchini, feta, onion, thyme and garlic, and gently stir to combine. Season with sea salt flakes and pepper.

Step 2

Heat oil in a frying pan over medium heat. Place 4 heaped tablespoonfuls of zucchini mixture around edge of the pan, allowing room for spreading, and use an egg lifter to flatten slightly. Shallow-fry for 1-2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining zucchini mixture, reheating oil between batches.

Step 3

Season fritters with sea salt flakes and serve with lemon wedges.