It’s SATs week at the moment so everything is very much up in the air and to throw another spanner in the works, Hubby has started a new job. When I get home from work I’ve been want something quick and easy to make without it being toooooo unhealthy. Hubby pointed out a recipe for courgette & feta fritters in Delicious a few days ago, so I took advantage of Hubby taking an interest in a veggie meal (which is rare!) and made my own version of the fritters tonight.
I’m not a huge fan of courgette as I find them boring and have slimy school dinner memories of them, but these fritters were really delicious and had a hint of onion bhaji to them. They must have been good as Hubby has requested them again soon!
Courgette & Feta Fritters
Makes 6 fritters
2 medium sized courgettes
1/4 tsp fine salt
4 spring onions, finely sliced
120g feta, cut into 1cm cubes
1 tbsp dried mint
40g plain flour
1 tbsp lemon juice
ground black pepper
1) Grate courgette into a bowl and stir in salt, this helps draw water out of the courgette. Put courgette into a sieve and allow to drain for 20 min. Squeeze courgettes to rid of excess water and drain on some kitchen paper.
2) In a bowl mix all of the ingredients, including the courgettes until thoroughly mixed.
3) Heat 1 tbsp of sunflower oil in a non-stick saute pan on a medium heat. Blob a tbsp of the fritter mix into the pan and flattern slightly. Cook 2-3 min each side until golden. Drain on a piece of kitchen paper.