Equipment
Ingredients
Fritters
- 400 g courgette, grated
- 3 g salt
- 100 g feta cheese, crumbled
- 25 g spring onions, finely sliced
- 5 g fresh dill, finely chopped
- 5 g fresh mint, finely chopped
- 1 egg, lightly beaten
- 40 g plain flour
- 1 g black pepper, freshly cracked
- 45 ml olive oil
Herbed Yoghurt Dip
- 150 g greek yoghurt, full fat preferred
- 15 ml lemon juice, freshly squeezed
- 1 garlic, minced
- 3 g fresh dill, finely chopped
- 1 g salt
Nutrition (per serving)
Method
Place the grated courgette in a colander set over a mixing bowl or the sink. Toss with the salt and leave to sit for 15 minutes to draw out excess moisture.
Transfer the salted courgette to a clean kitchen towel. Gather the corners and twist tightly to squeeze out as much water as physically possible.
In a large mixing bowl, combine the squeezed courgette, crumbled feta, sliced spring onions, chopped dill, chopped mint, beaten egg, plain flour, and black pepper. Stir until fully cohesive.
In a separate small bowl, mix together the Greek yoghurt, lemon juice, minced garlic, chopped dill, and salt for the dip. Set aside in the refrigerator to let the flavors meld.
Heat the olive oil in a large frying pan over medium-high heat. The oil is ready when a small piece of batter sizzles immediately upon contact.
Drop heaped tablespoons of the batter into the hot pan, pressing them down slightly with a spatula to form flattened discs. Do not crowd the pan.
Fry the fritters for 3 to 4 minutes per side until they develop a deep golden brown crust and are crisp to the touch.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with any remaining batter.
Serve the fritters warm alongside the chilled herbed yoghurt dip.
Chef's Notes
- The secret to perfectly crisp fritters is aggressively wringing out the grated courgette. Water is the enemy of a good crisp crust.
- Feta provides plenty of saltiness, so be cautious when seasoning the batter after the initial salting step. The cheese and residual salt usually provide enough flavor.
- Make sure the oil is hot enough before adding the batter. If the oil is too cold, the fritters will act like sponges, absorbing the oil and becoming heavy and greasy.
- For the lightest texture, avoid overmixing the batter once the flour is added. Mix just until the wet and dry ingredients are incorporated.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels.
Freezer: 1 month — Freeze in a single layer before transferring to an airtight container or bag.
Reheating: Reheat in an oven at 180C/350F for 8-10 minutes to restore crispness. Microwaving is not recommended as it will make them soggy.
