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Courgette and Feta Fritters

06/11/2014 11:30 GMT | Updated 05/01/2015 10:59 GMT

These are the most delicious little bites. I recently catered for a wedding and we made hundreds of these babies for one of the canapés. They went down a storm! Serve them up with tzatziki or hummus and pass them round for all to enjoy.

450 g Courgettes

Salt and Black Pepper

1 Large Egg

110 g Feta Cheese

3 Spring Onions

4 tbsp Plain White Flour

2 tbsp Chopped Fresh Dill

A Pinch of Dried Mint

A Pinch of Smoked Paprika

Groundnut Oil for Shallow Frying

STEP 1: PREPARE COURGETTES

Wash, dry then grate the courgettes coarsely onto a board. Tip them into a bowl with a few pinches of fine salt. Mix and leave to sweat for 15 minutes.

STEP 2: MIX OTHER INGREDIENTS

In the meantime, beat the egg with a fork. Crumble the feta cheese roughly. Bunch the spring onions together on a board, trim the roots then slice across thinly.

STEP 3: REMOVE MOISTURE

Tip the courgettes into a colander/sieve to drain. Squeeze them with your hands to remove the moisture, then put half into the center of a tea towel. Pull it round them then twist and squeeze. Repeat with the rest.

STEP 4: MIX TOGETHER

Tip the courgette into a large dry bowl. Mix in the flour, spring onion, dill, mint, paprika and feta cheese and season with salt & pepper. Add the egg gradually, stirring, until evenly distributed.

STEP 5: COOK AND SERVE

Put a medium frying pan on to the heat and add enough oil to cover the base of the pan. Test the heat of the oil - it's hot enough when it can burn a breadcrumb in 10 seconds. Carefully add the fritter mix a tablespoon at a time. Cook for 2-3 minutes per side or until golden. Turn very gently and once done set aside on kitchen paper. Sprinkle with salt. Serve hot with sides of your choice.