Ingredients (serves 2 – makes 6-8 fritters)
3 medium courgettes
1-2 onions (red or white)
1-2 cloves of garlic
2 tablespoons of rice/gram/conventional wheat flour
Zest of one lemon
Dill (I use half a 20g packet)
½ to 1 teaspoon of dried mint
2 x teaspoons olive oil/coconut oil to fry
100-200g feta (optional)
- Well in advance of serving time, coarsely grate the courgettes, either by hand or via a food processor.
- Here’s the important bit: As you transfer the grated courgette into a sieve over a large bowl, squeeze out as much water as you can by hand. Add a pinch of salt and press the courgettes firmly into the sieve, hopefully removing more water. Cover with a thick wodge of paper towels. I then place a heavy saucepan or dish – anything that’s heavy, basically – on top to intensify the draining process. Leave for an hour, or longer.
- Dice your onions and fry with the garlic until golden brown. Set aside to cool.
- When your courgettes have finish draining, add to the onions, check for seasoning and add your herbs and lemon zest.
- Lightly beat the egg, add to the mixture along with flour. If you have time, allowing this mixture to sit in the fridge for say another half an hour will help the ingredients bond together, hopefully minimising any fall-out during cooking.
- Have your frying pan on a medium heat and once the oil is hot, grab a handful of batter, squeeze into a patty and place into the frying pan. Flatten slightly with a fish slice. Repeat – but I tend to only have a few frying at a time so I can focus on each one.
- The fritters take a few minutes to turn golden brown on each side. If you are cooking for a few people, or if you have the oven on anyway, the fritters will benefit from keeping warm in the oven otherwise they will lose their crispiness.