courgette and feta fritters

How to make courgette and feta fritters recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 egg, lightly beaten
25 g (1 oz) self-raising flour
2 tablespoons buttermilk
2 large courgettes, grated
handful of dill, chopped
3 spring onions, chopped
150 g (5 oz) feta cheese
75 ml (3 fl oz) olive oil
toasted pitta breads, to serve
Pepper salad
2 ready-roasted peppers from a jar, chopped
1 tablespoon lemon juice
2 tablespoons olive oil
handful of mint leaves, chopped

Method:
Mix together the egg, flour and buttermilk until smooth. Place the courgettes in a clean tea towel and squeeze to remove excess water, then mix into the batter along with the dill and spring onions. Crumble in the feta.

Heat half the oil in a large nonstick frying pan. Add heaped tablespoons of the mixture to the npan and press down a little on each fritter with the back of the spoon to flatten slightly.

Cook for 3 minutes until golden brown, then turn and cook for 2 minutes more until golden and cooked through. Drain on kitchen paper and keep warm. Repeat with the remaining mixture and oil.

Stir together the roasted peppers, lemon juice, oil and mint. Serve alongside the fritters with some toasted pitta breads.

For tangy couscous, courgette & feta salad, slice 2 courgettes into long, thin strips. Rub with 2 tablespoons olive oil and cook on a hot griddle pan for 1 minute on each side until lightly charred.

Place 300 g (10 oz) couscous in a bowl and pour over 400 ml (14 fl oz) hot vegetable stock. Cover and leave for 5 minutes, then stir in 4 tablespoons lemon juice, 5 tablespoons olive oil and a handful each of chopped parsley and mint.

Season and add 75 g (3 oz) sun-blush tomatoes and the courgettes. Scatter over 50 g (2 oz) toasted pine nuts and 100 g (3½ oz) crumbled feta cheese. Total cooking time 10 minutes.

courgette and feta fritters