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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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 10 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium courgette zucchini
  • 1 tsp salt
  • 1 large egg
  • 2 spring onions chopped
  • 1 medium garlic clove minced
  • ½ tsp baking powder
  • 4 Tbsp corn or chickpea gram flour
  • 1 Tbsp chopped fresh dill
  • 50 g crumbled feta cheese
  • freshly ground black pepper
  • olive oil to cook

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the fritters to a paper towel-lined plate.
  5. Wipe the frying pan clean with paper towels then repeat the process with remaining batter.
  6. Serve warm or at room temperature.