Courgette Fritters

Ingredients

• 800g courgettes, coarsely grated
• 2 tsp salt (for draining)
• 150g feta cheese, crumbled
• 4 spring onions, finely chopped
• 2 eggs, beaten
• Large bunch fresh mint, finely chopped
• Large bunch fresh dill, finely chopped
• 100g plain flour
• 1 tsp baking powder
• ½ tsp dried oregano
• Black pepper to taste
• Olive oil for frying
• To serve:
• Tzatziki
• Lemon wedges

Method

1. Place the grated courgettes in a colander, sprinkle with the salt, and mix well. Let them sit for 20 minutes to release their water.

2. After 20 minutes, squeeze the courgettes very firmly with your hands to remove as much liquid as possible. You can also wrap them in a clean tea towel and twist to squeeze out the water. This step is crucial for crispy fritters.

3. Transfer the squeezed courgettes to a large bowl. Add the crumbled feta, spring onions, eggs, mint, dill, oregano, and black pepper. Mix well.

4. In a separate bowl, combine the flour and baking powder. Add this to the courgette mixture and stir until just combined. The mixture should be thick enough to hold its shape when scooped.

5. Heat about 1cm of olive oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.

6. Using a tablespoon, drop spoonfuls of the mixture into the hot oil. Flatten them slightly with the back of the spoon to form patties about 7-8cm in diameter.

7. Fry for 3-4 minutes on each side until deep golden brown and crispy. Don't flip them too early or they may break apart.

8. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven while you fry the remaining batches.

9. Taste one and adjust the seasoning if needed. Remember that feta is salty, so you may not need additional salt.

10. Serve hot with a generous dollop of tzatziki and lemon wedges. These are best eaten fresh and hot, but can also be enjoyed at room temperature. Perfect as part of a mezze spread or as a vegetarian main course with Greek salad.