Courgette and feta fritters

Ingredients

  • 4 firm courgettes, grated
  • 4 eggs
  • 2 tablespoons flour
  • Small pinch ground cumin
  • Salt and freshly ground pepper to taste
  • 150g soft feta cheese, cut into small cubes or crumbled
  • 3 tablespoons chopped dill
  • 4–5 tablespoons olive or light vegetable oil
  • 1 lemon

Method

  1. Place the grated courgettes in a sieve over a bowl and allow any excess water to drain away.
  2. Beat the eggs in a bowl with the flour, cumin and seasoning to make a smooth batter.
  3. Add the courgettes, feta and dill.
  4. Heat a heavy-based frying pan and moisten the surface with a tablespoon or two of oil.
  5. When it is hot drop in tablespoons of the batter to make the fritters. You can cook about 4–5 at a time, over gentle heat.
  6. Turn them to cook to a golden colour on each side and then place on a paper towel to absorb any excess oil. Serve at once with lemon wedges.

Notes

Makes about 20 small fritters. The fritters can be kept warm by covering with tinfoil but are best eaten straight from the pan.

Original recipe on RNZ