Courgette Fritters

I can’t begin to describe how good these little fritters taste. Everyone who eats them, loves them, including those who aren’t keen on courgette or feta cheese. There’s something about the combination of herbs, spices and veg that just makes them incredibly moreish. And when dunked in Tzatziki, they’re divine!

These Courgette Fritters are incredibly easy to make, and store really well in an airtight container in the fridge. They’ve never lasted long enough in our house to make their way to the freezer, but I don’t see why they wouldn’t freeze successfully.

They work really well served with salad for lunch, or served simply on a bed of spinach, as a starter for a dinner party, or as a buffet item, ready to be dipped in Tzatziki. When I’m serving them at a gathering, I make them in advance, then heat them through in the oven for 15-20mins at 200c.

Ready in about 40 mins (10mins prep, 10mins chill, 20mins fry) – makes about 12 fritters.

Ingredients:

  • 100g of red onion, thinly sliced
  • 200g of courgette (Zucchini), washed and grated
  • 200g of feta cheese, crumbled (Get the best quality you can find. Look for ‘Greek Feta’, not ‘salad cheese’. It will really make a difference)
  • 1 free-range egg
  • 2 tablespoons of plain flour
  • 1 teaspoon of black pepper
  • 1 teaspoon of lemon juice
  • A good pinch of oregano
  • A good pinch of basil
  • A good pinch of paprika
  • Oil for frying

Method:

  • Put the grated courgette between a few pieces of kitchen roll and pat dry.
  • Put all the ingredients (apart from the oil) into a bowl and mix well.
  • Chill in the fridge for 10 mins.
  • Put a frying pan over a medium/high heat and add enough oil to cover the bottom of the pan.
  • Once the oil is hot, spoon a few blobs of mixture into the pan. Make sure the blobs are well spaced out, and don’t over crowd the pan as this will lower the temperature of the oil.
  • After a couple of minutes, turn the fritters over to fry the other side.
  • Once the fritters are golden brown on both sides, remove from the pan and place onto clean, dry kitchen roll to drain off any excess oil.
  • Repeat with the rest of the mixture, topping up the oil as and when you need to.

If you liked this recipe, you may also like:

Greek Pasties

Caramelised Courgettes/Zucchini

Cheese and Poppy Seed Twists

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