Courgette Feta Fritter
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
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.
Now add the grated courgette to a large bowl along with the next 5 ingredients and crumble in the feta. Mix together.
Then add in the flour, chilli, cumin, pepper, crack the egg and add 1/4 tsp salt. Mix together until evenly mixed.
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.
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.
Top with the fritters and extra herbs for garnish and a drizzle of extra virgin olive oil.