Courgette fritters are a fantastic and easy way to use up courgettes. We love them served warm, cold, served with beetroot chutney as pictured, served with tzatziki or even on their own.
Courgette Fritters
makes about 12 fritters
2 courgettes (approx. 350-400g)
3 spring onions, finely chopped
75g feta cheese
small handful fresh parsley, chopped (1 tbsp)
small handful fresh dill, chopped (1 tbsp)
1/2 tsp paprika
1/2 tsp ground cumin
80g plain flour
salt and pepper
1 egg, beaten
oil for frying
Grate the courgettes with the grating blade in a food processor or by hand. Gather the courgette into a clean tea towel, wrap it into a ball and ring the excess moisture out of the courgette.
Chop the spring onions and crumble the feta into a bowl. Stir in the freshly chopped parsley and dill along with the paprika and cumin. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix well before stirring in the drained courgette. The batter will be a bit lumpy, but it will be fine.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessert spoons of the mixture into the hot oil, flattening the fritters down with the back of the spoon. Cook for about 2-4 minutes on each side until golden, then transfer to a plate covered with a kitchen towel to absorb any excess oil. Serve with fritters on a plate with a dollop of tzatziki or chutney.