Crispy Courgette Fritters

12:01:00 Unknown 0 Comments

Makes about 16 fritters. Enough for three small mains or 6-8 starters. 

If this recipe didn't involve frying, I think I would eat these fritters for every meal. They remind me of some of the great appetisers you can only really get in the US. I am definitely going to have to figure out a baked version of this recipe, but lets be honest. Nothing beats the fried version. Courgette is never really a food I think of as anything special, but is really serves as the perfect flavour base. If I had a garden, I could imagine serving this up with some Pimm's whilst everyone waits for the barbecue to heat up.

Ingredients: 
- 3 large courgette, grated (I used the large holes on the box grater)
- zest of 1 lemon
- 5 heaped tbsp of plain flour
- 100g of feta cheese, crumbled in
- a large handful of both fresh mint and dill, finely chopped
- 2 medium eggs
- half a red onion, finely minced
- 1 tsp sea or kosher salt
- 1/2 tsp of black pepper

To serve: 

Sriracha mayo:
- 2 tbsp of mayonnaise
- 2 tbsp of Sriracha
- salt, pepper and lemon juice to taste (I used about 1/4 of a lemon)

Green salad

Preparation: 

1. Simply add all the ingredients into a large bowl (minus the flour). 
2. Once combined, add the flour until desired consistency. It is okay if the batter is a little wet, but it should easy enough to grab a small handful without all the liquid running between your fingers. Click this link for an example of the consistency you are looking for. 
3. In a medium-sized frying pan add enough vegetable oil (anything with a decent smoke point) to cover the base on the pan. You only want about 1/3 of the fritters in oil to shallow fry them. Heat the oil on a medium-high heat. Test the oil is hot enough by adding just a tiny amount of batter. If bubbles form around it, it is hot enough. 
4. To shallow fry, add 3-4 dollops, evenly spread into the oil. 
5. Fry for a few minutes on each side until golden on both sides. 
6. Serve immediately or keep warm in the oven.

To serve: I suggest the Sriracha mayo recipe above and a green salad. Enjoy!