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Courgette and feta fritters with yoghurt dipping sauce
Serves 4 Starters and mains
Ingredients
- 3 courgettes, cut into julienne or coarsely grated
- small handful flat-leaf parsley leaves, coarsely chopped
- small handful dill, coarsely chopped
- small handful mint leaves, coarsely chopped
- 1 spring onion, thinly sliced on the diagonal
- zest 1 lemon, plus wedges, to serve
- 100g feta, coarsely crumbled
- 3 eggs, lightly beaten
- 135g plain flour
- 1⁄4tsp baking powder
- olive oil, for frying
For the yoghurt dipping sauce
- 150g Greek-style yoghurt
- 3tbsp extra virgin olive oil
- zest and juice 1⁄2 lemon
- 1 small garlic clove, finely chopped
Method
To make the yoghurt dipping sauce, stir all the ingredients in a bowl to combine, season to taste, then cover and refrigerate for the flavours to develop.
Meanwhile, to make the fritters, combine the courgette, herbs, spring onion, lemon zest and feta in a bowl. Stir in the eggs, flour and baking powder and season generously.
Heat around 3cm olive oil in a deep-sided frying pan over a medium-to-high heat and check the temperature by adding a little spoonful of the fritter mixture. If the mixture bubbles and rises to the surface, the oil is ready. Carefully add rough spoonfuls of the mixture in batches to the oil and fry, turning occasionally, for 2-3 minutes until golden brown. Remove with a slotted spoon and drain well on kitchen paper.
Season to taste and serve the fritters hot with the yoghurt dipping sauce. Squeeze over the lemon wedges to taste.
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