Courgette & Feta Fritters

A community recipe by CookALot

Not tested or verified by Nigella.com

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Introduction

From a blog and adapted and fiddled with.

Ingredients

Serves: 16-20 fritters.

Metric Cups

2 medium courgettes
¼ teaspoon salt
4 spring onions (finely sliced)
100 grams feta cheese (cut into 1cm cubes)
1 tablespoon dried mint
2 medium eggs
60 grams plain flour
1 tablespoon lemon juice
1 pinch of black pepper

2 medium zucchini
¼ teaspoon salt
4 scallions (finely sliced)
4 ounces feta cheese (cut into 1cm cubes)
1 tablespoon dried mint
2 medium eggs
2 ounces all-purpose flour
1 tablespoon lemon juice
1 pinch of black pepper

Method

Courgette & Feta Fritters is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grate courgette into a bowl and stir in salt, this helps draw water out of the courgette. Put courgette into a sieve and allow to drain for 20 min. Squeeze courgettes in a teatowel to rid of excess water and drain on some kitchen paper.

In a bowl combine all of the ingredients, including the courgettes until thoroughly mixed. Heat 1 tbsp of sunflower oil in a non-stick saute pan on a medium heat. Blob a scoop of the fritter mix into the pan and flatten slightly. Cook 2-3 min each side until golden. Drain on a piece of kitchen paper. Keep warm in an oven until all ready.

Grate zucchini into a bowl and stir in salt, this helps draw water out of the zucchini. Put zucchini into a sieve and allow to drain for 20 min. Squeeze zucchini in a teatowel to rid of excess water and drain on some kitchen paper.

In a bowl combine all of the ingredients, including the zucchini until thoroughly mixed. Heat 1 tbsp of sunflower oil in a non-stick saute pan on a medium heat. Blob a scoop of the fritter mix into the pan and flatten slightly. Cook 2-3 min each side until golden. Drain on a piece of kitchen paper. Keep warm in an oven until all ready.