Courgette and Feta Fritters

Ingredients

• 3 courgettes, coarsely grated
• 1 tsp salt
• 150 g feta, crumbled
• 2 eggs
• 80 g plain flour
• 6 spring onions, sliced
• a handful of dill, chopped
• a small handful of mint, chopped
• zest of 1 lemon
• 4 tbsp olive oil
• 150 g Greek yoghurt, to serve

Method

1. Salt and drain the courgette

   Toss the grated courgette with the salt and leave it in a sieve for 20 minutes, then squeeze it out hard in a tea towel. A courgette is mostly water and every drop you leave in goes into the batter.

   20 min

2. Mix

   Combine the squeezed courgette with the feta, eggs, flour, spring onions, herbs and lemon zest. Taste before adding any more salt — the feta and the draining salt may already be enough.

3. Fry in batches

   Fry heaped spoonfuls in the oil over a medium heat, flattening slightly, until deep gold underneath before turning. Turned too early they break; give them a full three minutes to knit together.

   8 min

4. Keep them crisp

   Drain on a rack rather than kitchen paper on a plate. Sitting on a flat surface, the underside steams itself soft.

5. Serve

   Serve warm with yoghurt and an extra squeeze of lemon.