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Courgette & feta fritters
Make the most of summer courgettes with these quick and easy fritters. Serve with a generous dollop of our minty yoghurt dressing and you have a delicious dinner or tasty side the whole family will love. We like to add bacon for a weekend brunch treat.
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Ingredients
Courgette and feta fritters
- 6 courgettes, trimmed and coarsely grated
- 2 spring onions, thinly sliced
- Handful fresh parsley leaves, finely chopped
- 200 g feta, crumbled
- ½ cup flour
- 3 eggs, lightly beaten
- ¼ cup olive oil
Minted yoghurt dipping sauce
- 1 cup Greek yoghurt
- Handful fresh mint leaves, finely shredded
- 1 lemon, juiced
- 1 - 2 spring onions, finely sliced
Use fresh mint leaves in place of parsley or replace the feta with a mild, creamy blue cheese.
Method
- Squeeze any excess liquid from the grated courgettes and place in a large mixing bowl.
- Add the spring onion, parsley, feta, flour and eggs. Season with salt and pepper and mix to combine.
- Heat the oil in a large frying pan over medium heat. Drop spoonfuls of the fritter mixture into the pan and cook for 2-3 minutes on each side until golden and cooked. Set aside and keep warm. Repeat with the remaining mixture.
- To make the yoghurt sauce mix, together yoghurt, mint and lemon juice. Serve in a bowl topped with chopped spring onion.
- Serve the fritters warm or at room temperature with the minted yoghurt and spring onion sauce. Enjoy!
These fritters freeze well and make delicious finger food - make them small and serve with the yoghurt and mint dipping sauce or top fritters with a little pesto or tomato salsa.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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