Courgettes And Feta Fritters Food

COURGETTE & FETA FRITTERS

Steps:

• Coarsely grate the courgettes, finely grate the lemon zest and Parmesan, then deseed and finely chop the chilli. Pick and finely slice the mint leaves.
• Beat the egg, then mix with the courgette, flour, lemon zest, Parmesan, chilli, mint, oregano and a good pinch of sea salt and black pepper. Scrunch it all up really well with your hands, then crumble in the feta and mix again.
• Heat a good drizzle of oil in a frying pan and fry tablespoons of the mixture for a couple of minutes each side until golden - these fritters make a lovely lunch with a leafy salad, some sweet chilli sauce and lemon wedges for squeezing over.

COURGETTE FRITTERS

Steps:

• In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
• Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.

COURGETTE (ZUCCHINI) & FETA FRITTERS

Steps:

• Grate Courgettes, add a few pinches of salt and allow to drain for approximately 20 minutes.
• Place in a clean towel and squeeze out excess water.
• Mix courgette ball with onion, dill, parsley, eggs and paprika. Season with salt and pepper to taste.
• Work in the cheese and flour, mixture should have the consistency of porridge (oatmeal).
• For each fritter spoon out 1 tbsp of mixture into hot oil and fry until golden.
• Serve with slices of lemon.

SPICED PEA & COURGETTE FRITTERS WITH MINTY YOGURT DIP

Steps:

• In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
• When you're ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan - add only 4-5 tbsp at a time so you don't overcrowd the pan - and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
• To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.

GRIDDLED COURGETTES WITH PINE NUTS & FETA

Steps:

• Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
• Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.