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.
Servings:
12
yield(s)
Prep Time:
20
mins
Cook Time:
15
mins
Total Time:
35
mins
Ingredients
-
2
courgettes
(about 500g)
-
sea salt & pepper
(freshly ground)
-
2
tbsp
olive oil
(plus extra for frying)
-
1
onion
(peeled & finely sliced)
-
3
free-range eggs
-
200
g
feta cheese
(diced)
-
1 small handful
fresh mint
(roughly chopped)
-
2
tbsp
pine nuts
-
4
tbsp
plain flour
To serve
-
2
lemons
(cut into wedges)
-
flat leaf parsley
Instructions
-
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.
-
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.
-
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.
-
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.
-
Serve the courgette fritters warm with lemon wedges and parsley.