Sunday, 29 April 2012

Courgette, Feta & Mint Fritters

Courgette, Feta & Mint Fritters
This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 12
Prep time:   20 minutes
Cooking time: 15 minutes

2 courgettes (about 500g)
Sea salt & pepper
2 tbsp light olive oil, plus extra to fry
1 onion, peeled & finely sliced
3 eggs
200g/7oz feta, diced
1 small handful of fresh mint, chopped
2 tbsp pine nuts
3-4 tbsp plain flour

To Serve
Lemon wedges
Flat leaf parsley, sprigs


1.  Trim the courgettes and grate them over a colander placed over a bowl, add a good pinch of salt.  Mix through and let stand for 15 minutes – this will draw out the excess water.  Squeeze the remainder of the juices out with your hands then place the courgettes into a large bowl.

2.  In a frying pan heat 2 tbsp of olive oil and gently fry the onions with a good pinch of salt & pepper for 3-4 minutes or until softened.  Leave to cool and then add to the courgettes and mix through.

3.  Now add the eggs, feta, mint, pine nuts, flour and a good grinding of pepper.  Mix until thoroughly combined.  If the mixture is too wet add more flour.

4.  In a large frying pan heat a thin layer of oil, make sure the oil is hot enough to fry.  Drop several spoonfuls of batter into the pan, making sure they are spread apart.  Fry for 2-3 minutes on each side until golden brown.  Transfer to a warm plate and keep warm whilst you cook the rest.

5.  Serve the courgette fritters warm with lemon wedges and parsley.

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