Events and Celebrations

Courgette and Feta Fritters

cook 20 mins
  • 1 egg, lightly beaten
  • 25 g (1 oz) self-raising flour
  • 2 tablespoons buttermilk
  • 2 large courgettes, grated
  • handful of fresh dill, chopped
  • 3 spring onions, chopped
  • 150 g (5 oz) feta cheese
  • 75 ml (3 fl oz) olive oil
  • toasted pitta breads, to serve
  • 2 ready-roasted peppers, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • handful of mint leaves, chopped
  • Mix together the egg, flour and buttermilk until smooth. Place the courgettes in a clean tea towel and squeeze to remove excess water, then mix into the batter along with the dill and spring onions. Crumble in the cheese.
  • Heat half the oil in a large nonstick frying pan. Add heaped tablespoons of the mixture to the pan and press down a little on each fritter with the back of the spoon to flatten slightly. Cook for 3 minutes until golden brown, then turn and cook for 2 minutes more until golden and cooked through. Drain on kitchen paper and keep warm. Repeat with the remaining mixture and oil.
  • Stir together the roasted peppers, lemon juice, oil and mint. Serve alongside the fritters with some toasted pitta breads.
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