Courgette and Feta Fritters with Mint Yoghurt
Crisp, golden fritters, packed with grated courgette, salty feta and herbs. The secret is wringing the courgettes properly so the batter fries instead of steaming.
- Vegetarian
Method
Toss the grated courgette with the salt and leave in a colander for 10 minutes. Wrap in a clean tea towel and squeeze hard to remove as much liquid as you can.
Mix the courgette with the feta, spring onions, herbs, eggs, flour, baking powder and lemon zest. Season with black pepper (the feta is salty enough).
Heat 1 cm of oil in a large frying pan over a medium heat. Drop in heaped tablespoons of batter, flatten slightly and fry for 2–3 minutes on each side until deep golden. Drain on kitchen paper.
Stir together the yoghurt, mint, garlic, lemon and salt.
Serve the fritters hot with the mint yoghurt alongside.
Serving ideas
Wonderful with a lemony green salad. Cold leftovers are good in a packed lunch.
•Variations
Make it yours
Add heat
A finely chopped red chilli in the batter and a pinch of cumin.
Other vegetables
Try grated carrot, sweetcorn kernels or finely shredded kale.
Make them vegan
Use a chickpea-flour batter with a splash of plant milk in place of eggs, and a firm tofu feta.
