Thursday, 18 April 2013

Feta and Courgette Fritters

Ahh, proof that fried things can be kind of healthy!

These fritters contain wholemeal flour for extra nutrition, but you can use all white flour if you prefer - the resulting fritter will be a little lighter in texture, so it may be worth the nutritional sacrifice.

I made about 12 fritters but they were quite large, so you may get more like 16 if you're a little less generous with your portions. I've adapted various other recipes to make this one, taking  my favourite aspects of each.

3-4 courgettes (approx 600g), coarsely grated
60g self raising flour
40g strong wholemeal flour
2 eggs, beaten
3 spring onions, chopped
150g feta cheese, crumbled 
1 garlic clove, finely chopped
1 tsp paprika
zest of 1/2 lemon
2 tbsp dill, if you have it 
olive oil for frying

To make the fritters:

Put the grated courgette into a large mixing bowl and sprinkle with salt. Leave for 10 mins. Drain off any liquid that has left the vegetables, then transfer them onto a clean tea towel to squeeze out any more liquid. This step is important - no-one likes a soggy fritter.

Put the courgette back in the bowl, add the flour and eggs and mix well. Now add the spring onions, feta, garlic, herbs, paprika, lemon zest and seasoning (go easy on the salt as you have already salted the courgettes).
Mix once more. 

Heat the oil in a frying pan over a medium heat.
Carefully drop spoonfuls of batter into the oil, using approx 2 tbsp batter for each fritter. Pat each one down slightly so they flatten in the pan. 
Fry gently for about 3 minutes each side, until golden brown. 
Drain on kitchen paper and keep warm in a low oven.
Repeat the process until all the batter has been used.

I served mined with a side salad with some chilli jam alongside. They would be great as part of a mezze dinner with perhaps some houmous and falafel, or as finger food with drinks. Or even cold for a picnic lunch. 
Or even for breakfast. No? I went too far.

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