Courgette Feta Fritter

Image of courgette fritters

Image of courgette fritters

There is an abundance of courgettes in my mum’s garden and so we have been thinking up lots of different ways to use them up. This is adapted from one I’ve used a few times @food52 crew.

Ingredients

  • 500g courgette, grated

  • 200g carrot (roughly two), grated

  • 3 tbsp chopped dill

  • 2 tbsp chopped parsley

  • Handful fresh mint, chopped

  • Small bunch of chives, chopped

  • 100g feta

  • 120g spelt/plain flour

  • 1/4 tsp dried chilli flakes

  • 1 tsp ground cumin

  • 1 medium egg

  • 100ml sunflower oil

  • Salt for courgettes plus 1/4 tsp for seasoning

  • Pepper

  • Yoghurt, lemon’s zest for serving

Method

  1. Layout some paper towels and add the grated courgette. Spread it out and cover it with salt. Leave for 10 mins for the courgette to release some water. Then dab the top over with a paper towel.

  2. Now add the grated courgette to a large bowl along with the next 5 ingredients and crumble in the feta. Mix together.

  3. Then add in the flour, chilli, cumin, pepper, crack the egg and add 1/4 tsp salt. Mix together until evenly mixed.

  4. Set a large frying pan to a medium to high heat and add the oil. It should cover the whole frying pan. When hot, add tablespoon sized spoons of the mix into the pan. Shape the fritter and press it down.

  5. Add another 3 into the pan and fry for 1.5-2 mins on each side or until crispy and gold. Serve with the yoghurt spread out on a plate with lemon’s zest.

  6. Top with the fritters and extra herbs for garnish and a drizzle of extra virgin olive oil.