Courgette and feta fritters with mint and parsley
Ideal for lunch, supper, a savoury snack, or a starter, these patties are tasty and versatile. You can even make miniature ones and serve them as a nibble with drinks. If you like a little fire on your palate, then add more Turkish red pepper or chillies to the recipe. Serve the fritters warm with a salad.
These courgette patties are extremely versatile
- 3 firm, medium sized courgettes, washed
- 2-3 tablespoons olive oil
- 1 large onion, cut in half lengthways, in half again and sliced
- 4 cloves garlic, chopped
- 3 tablespoons plain flour
- 3 eggs, beaten
- 225g/8oz feta, crumbled
- A bunch of fresh flat-leaf parsley, chopped
- A bunch of fresh mint leaves, chopped
- A bunch of fresh dill fronds, chopped
- 1 teaspoon Turkish red pepper, or 1 red chilli, de-seeded and chopped
- Freshly ground black pepper
- Sunflower oil for frying
- Trim off the ends of the courgettes, but don’t peel them. Hold them at an angle and grate them.
- Sprinkle the grated courgette with a little salt and leave them to weep for 5 minutes. Squeeze the grated courgette in your hand to extract any of the drawn-out juices.
- Heat the olive oil in a heavy-based frying pan. Stir in the grated courgette, onion, and garlic and fry until they begin to take on colour. Leave to cool.
- Tip the flour into a bowl and gradually beat in the eggs to form a smooth batter. Beat in the cooled courgette mixture. Add the feta, herbs and Turkish red pepper. Season with a little pepper – add salt, if you like, but usually the feta is quite salty. Mix well.
- Heat enough sunflower oil for frying in a heavy-based, non-stick pan. Drop a few spoonfuls of the mixture, leaving a little space between each one, into the oil and fry the patties in batches, until firm to touch and golden brown on both sides. Drain on kitchen paper.
- Serve immediately while they are still warm.
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