Dr Mobeus
Courgette and Feta Fritters
Courgettes are one of the best value vegetables in UK supermarkets – you can regularly pick up two for about 80p, especially in summer when they are in season. These fritters turn cheap courgettes into something that feels properly Mediterranean. The feta adds a salty tang that works perfectly with the mild courgette, and at 55p a portion they are cheaper than a packet of crisps from a hotel minibar. The trick is squeezing the water out of the grated courgette – skip this step and you get soggy fritters, do it properly and they come out crisp and golden every time.
Courgette and Feta Fritters
Ingredients
Method
- Grate the courgettes coarsely and place in a clean tea towel. Squeeze out as much moisture as you can - this is the key to crispy fritters.
- Put the squeezed courgette in a bowl. Add the crumbled feta, spring onions, eggs, flour, oregano and a good grind of black pepper. Mix well.
- Heat the oil in a large frying pan over medium heat. Drop tablespoons of the mixture into the pan and flatten slightly with the back of a spoon.
- Cook for 3-4 minutes on each side until golden and crispy. You may need to do this in two batches.
- Drain on kitchen paper. Mix the natural yoghurt with the lemon juice and a pinch of salt to make a quick dressing.
- Serve the fritters warm with the lemon yoghurt drizzled over the top.
Tips and Variations
Squeezing the courgette dry is non-negotiable – use a clean tea towel and really wring it out. No feta? Use any crumbly cheese or even mature cheddar. Add a pinch of chilli flakes to the mixture for a spicy kick. These are best eaten immediately but you can reheat them in a dry frying pan for 2 minutes to crisp them back up. A dollop of tzatziki on the side would be ideal if you have it.
