- 3 courgettes (small) or 1 large one
- Zest of 1 lemon
- 1 fresh red chilli (optional)
- 1 bunch of fresh mint - about 2 tbsp when chopped
- 1 free-range egg
- 25 g plain flour (1 tbsp)
- 20 g Parmesan cheese (optional)
- 1 pinch of dried oregano (optional)
- 50-100 g feta cheese
- olive oil
Coarsely grate the courgettes, then squeeze water out of hem with your hands,
Finely grate the lemon zest and Parmesan, then deseed and finely chop the chilli if using. Pick and finely chop 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.
Well here is a turn up for the books - another courgette recipe. I have gone from being seriously agnostic about these fruits to being actually quite ken on them - and i have made these fritters a few times recentyl, served either as an appetiser/finger food or as a light lunch with a bit of salad. Either way they taste lovely - light and summery and buoyed up by the mint.
The quantities here are approximate. You are making a light batter with courgette and mint in it. Difficult to go wrong unless you dont squeeze the water out of the courgette which will end up with a watery mix that wont set properly. Feel free to incorporae other things in the batter too - spring onions, chilly - whatever you think will go along. I have even omitted the Feta Cheese without ruining them. Play around.