Courgette and Feta Fritters

With thanks to Sally Butters and her article on page 19 of the ‘Your Weekend’ Section of the Christchurch ‘Press’, 12 January 2019. This makes a great summer lunch and is ideally matched with tzatziki. Make the tzatziki a few hours ahead to allow the flavours to combine.



2 medium courgettes.

1 tsp salt.

1 cup plain flour.

1 tsp baking powder.

¼ tsp grated nutmeg.

2 eggs, lightly beaten.

1 spring onion, finely chopped.

1 clove garlic, peeled and chopped.

60g feta cheese, grated.

¼ cup chopped mint leaves.

Oil for frying.



Place a square of muslin cloth over a sieve or chinoise. Grate the courgette onto the muslin and stir the salt in. Leave to drip for 20 minutes, then squeeze out all the moisture. While the courgette is dripping, mix the flour, baking powder and nutmeg together in a bowl and beat in the egg until a smooth and even batter is obtained.

Stir in the onion, garlic, feta and mint and combine well. Cover and leave at room temperature for 30 minutes to allow the flavours to combine. Heat the oil in a pan over a medium flame, spoon the batter in dollops and cook both sides until golden – about 3 minutes per side.


Serve with: Salad and tzatziki dressing.


Yields: About 8 patties.

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