Courgette and feta fritters with yogurt

Courgette and feta fritters with yogurt

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

These are a wonderful Greek classic. They are easy to make, incredibly moreish and keep well, so can be made ahead, then reheated.

Ingredients

Quantity Ingredient
1 quantity Raw courgette ‘spaghetti', prepared but not dressed with extra virgin oil
1 spring onion, finely sliced
3 sprigs dill, chopped
9 mint leaves, roughly chopped
70g feta, crumbled
1 small egg, lightly beaten
2 tablespoons plain flour
6 courgette flowers, (optional)
light olive oil
80g greek yogurt, to serve

Method

  1. Spread the courgette spaghetti on a clean tea towel and leave for five minutes, then fold the tea towel on top and pat it dry.
  2. Transfer to a bowl and add the rest of the ingredients, except the courgette flowers (if using), oil and yogurt.
  3. Mix well and season with pepper; you probably won’t need much (if any) salt, as the feta is salty. If you have courgette flowers, stuff them with some of the mixture. Place a heavy-based frying pan over a medium heat with a glug of light olive oil. Drop a small piece of the courgette mixture into the pan to test if it is hot enough: when it sizzles, the pan is at the right temperature.
  4. First fry the stuffed courgette flowers, if you have them. Then drop large tablespoons of the rest of the mixture into the pan. Whether cooking flowers or fritters, allow them to colour to a light brown on one side, then flip and colour on the other.
  5. When cooked, remove from the pan and rest on a clean tea towel or kitchen paper to absorb excess oil.
  6. Serve with Greek yogurt, or make tzatziki by adding a little finely chopped cucumber, crushed garlic, extra virgin oil, lemon juice and seasoning.

Storage

  • Courgette fritters will keep in a sealed container in the fridge for three days. Reheat them in an oven preheated to 180°C until hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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