Courgette and feta fritters
These delicate courgette and feta fritters are perfect snacks at picnics and parties. They are easy to make, gluten-free and keep well in the fridge. Serve them with dips, spreads, toppings or just by themselves – they are truly delicious.
Ingredients
Method
- Trim then shred the courgette on the large holes of a cheese grater then transfer to a mesh strainer and set over a bowl. Sprinkle the courgette with the salt, toss well and let it rest for 10 minutes. Using your hands squeeze out the excess liquid out of the courgette, then set aside.
- Blend the egg, spring onion, flour, baking powder garlic with a hand held blender. Add the courgette and dill; pulse for a few seconds. Add the crumbled feta and pepper, pulse again for a couple of seconds. You should get a thick batter.
- Heat a tablespoon of olive oil in a large non-stick frying pan over medium heat. Drop tablespoonfuls of batter into the pan, then use the back of a spoon to spread out and create about 5 cm wide circles. Fry for a couple of minutes then flip over and fry until golden brown.
- Transfer the fritters to a paper towel-lined plate.
- Wipe the frying pan clean with paper towels then repeat the process with remaining batter.
- Serve warm or at room temperature.