Courgette and Feta Fritters
Makes about 24 fritters
These fritters are yummy and can be eaten as a starter, with a salad, in a burger bun or just by themselves really. I got the idea from Nigella. They’re really easy to make and you don’t have to deep-fry them. They are fairly light, but you could bulk them up with potato if you wanted something more dense. With the addition of the herbs, they make a perfect summer dish. I had some leftover green beans so added those to the mixture as well.
6 spring onions – finely chopped
250-300g feta cheese
1 small bunch fresh parsley – chopped
1 small bunch fresh mint – chopped
1 teaspoon paprika
150g plain flour
salt and pepper
3 large eggs – beaten
fresh lemons or limes
- Coarsely grate the courgettes with either the grating blade in the processor or by hand.
- Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
- Put the chopped spring onions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated courgettes. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
- Heat a few tablespoons of oil in a large frying pan and drop heaped dessert spoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
- Chop up the lemons or limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.
Verdict: Co loved these best eaten at room temperature as their taste is much more flavoursome.