Courgette and feta fritters
- 4 - 6
- Prep time
- Less then 30 minutes
- Cooking time
- Less then 10 minutes
- 900g / 2lb courgettes, grated
- salt and freshly ground black pepper
- bunch spring onions, white part chopped, the green part discarded
- 2 tbsp chopped dill
- 2 tbsp chopped flatleaf parsley
- 3 free-range eggs
- 1 tbsp paprika
- 225g / 8oz feta cheese
- 225g / 8oz plain flour
- groundnut oil, for deep frying
- slices lemon, to garnish
Sprinkle the courgette with salt and allow to drain for 20 minutes.
Place the grated courgette in a clean tea towel and squeeze out the water. Mix with the onions, dill, parsley, eggs, paprika and freshly ground black pepper.
Work in the feta cheese and flour.
Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully fry tablespoons of the mixture in the hot oil until golden. Remove with a slotted spoon and drain on kitchen towels.
Garnish with slices of lemon and serve immediately.