Zucchini Fritters with Yoghurt

The answer to a courgette glut. Crisp on the outside, tender inside, flecked with feta and herbs. Serve as a starter, a side, or a light lunch with a big salad.

Ingredients

• 600 g zucchini / courgettes
• 2 large eggs
• 100 g feta cheese, crumbled
• 60 g plain flour
• 3 tbsp fresh mint or dill, chopped
• 2 spring onions finely sliced
• 3 tbsp olive oil for frying
• 200 g thick Greek yoghurt to serve
• 0 to taste salt and black pepper

Method

1. 1

   Grate the zucchini coarsely. Place in a colander, toss with 1 tsp salt, and leave 10 minutes. Then squeeze hard in a clean cloth to remove as much water as possible.

2. 2

   In a bowl combine the squeezed zucchini, eggs, feta, flour, herbs and spring onions. Mix well. Season with pepper (it won't need much salt — the feta adds plenty).

3. 3

   Heat oil in a large frying pan over medium-high heat. Drop heaped tablespoons of the mixture into the pan and flatten gently.

4. 4

   Cook 3-4 minutes each side until deeply golden and cooked through. Work in batches — don't crowd the pan.

5. 5

   Drain briefly on paper towel. Serve hot with thick yoghurt and a squeeze of lemon.