Courgette Mint And Feta Fritters
A friend dropped in for lunch unexpectedly a few weeks ago. We didn’t want to go out for lunch, so thought we would make do with whatever was lurking in my fridge. I always have courgettes and a block of feta somewhere in the depths of the fridge, and a pot of mint on my counter, so these courgette mint and feta fritters make a perfect light lunch.
Ingredients:
- 2 medium courgettes
- 1 small pack of feta cheese (approx 200g)
- 1 medium egg
- Large handful of fresh mint – chopped
- 100g dried breadcrumbs
- 2 table spoons of plain flour (if necessary).
- Seasoning
- zest of 1 lemon
- Small amount of oil for frying
These quantities made about 10-12 fritters, depending upon size you make. Ours were about 5cm diam – 3 for lunch was about right. Of course we are greedy, and had 4 each!
Method:
Roughly grate the courgette, and squeeze any excess liquid out.
Crumble and add the feta and shredded mint to a bowl.
Add the breadcrumbs seasoning and lemon zest to the mix, before adding the beaten egg. Adjust the flour quantity to ensure your courgette fritters will bind together.
Warm up a non stick pan, and add a small drizzle of olive oil to the pan. Spoon little patties of the mixture into the hot pan, frying lightly on each side.
Add the breadcrumbs seasoning and lemon zest to the mix, before adding the beaten egg. Adjust the flour quantity to ensure your courgette fritters will bind together.
Warm up a non stick pan, and add a small drizzle of olive oil to the pan. Spoon little patties of the mixture into the hot pan, frying lightly on each side.
They could arguably be described as courgette pancakes rather than fritters, but still very tasty. And definitely very “courgettey”.
The courgette fritters are great served with a handful of green salad, and a yogurt, lime and mint dressing for the salad and fritters. Mix natural yogurt with chopped min, seasoning and a decent squirt of lemon.
Mini versions of these also make fabulous finger / party food, or two would be great as a starter.