This is a perfect, fresh summer dish – especially great when courgettes are in season, and you’ve got plenty of it growing in the garden. It traditionally is a Greek dish (Kolokithokeftedes…try and say that!), but you can mix this recipe up a bit by adding halloumi instead of feta, or diced up green chili for a touch of heat.
This dish can be served as a starter, or can be made into a main if tossed into a herbed couscous salad, or wrapped up in a warm flatbread. Your choice!
Makes 16 fritters
2 medium courgettes
4 spring onions, chopped as fine as possible
1 medium white onion, chopped finely
1 medium egg
200 grams feta, crumbled
¼ bundle flat leaf parsley, chopped finely
¼ bundle fresh dill, chopped finely
100 grams self – raising flour
Salt and Pepper, to season
Olive Oil (for pan frying)
Grate one courgette, with the skin on, and with your hands squeeze out as much water as possible. Make sure the grated courgette is as ‘dry’ as possible. If there is time, sprinkle a bit of salt over the grated courgette, and let sit in a colander overnight – this will help remove the water, as well.
With the second courgette, peel off the skin, cut in half and remove all the seeds. Cut the courgette into 2 inch chunks, and boil until soft.
While the courgette is boiling, sauté the diced onion and the white parts of the spring onions until soft.
Remove the boiled courgette from the heat, strain and mash. Place this into a medium bowl, add the grated courgette, the sautéed onions as well as the rest of the ingredients. The final mixture should have a soft consistency.
Pour the olive oil into medium size frying pan, enough to cover the entire base of the pan. Heat the oil on a medium heat.
Grab a heaped tablespoon of the mixture, and drop into the hot oil. Flatten the mixture ever so slightly, so that it appears more like a fritter.
Panfry the fritters for around 3 minutes on each side, or until they’re golden brown in colour. The fritters should give a little, and be semi-firm when touched.
Place the cooked fritter on a piece of kitchen roll, to remove any excess oil. This dish goes great with a big dollop of Tzatziki – see recipe below.
Tzatziki – the Classic Greek Dip!
250 grams Greek Yoghurt (preferably full fat)
1 heaped tsp dried dill
2 cloves of garlic, finely grated
1 tablespoon extra virgin olive oil
¼ cucumber, grated
Salt, to season
Before combining all the ingredients, the cucumber needs to be grated – with the skin on. Once grated, make sure to squeeze as much water from the cucumber, as possible. If there is any water remaining, the tzatziki will be slightly runny.
Combine all the ingredients, and finish with a drizzle of extra virgin olive oil on top. And you’re done!
The tzatziki will keep in the fridge for 3-4 days.