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
2 eggs
40g plain flour
20g polenta
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.
Tuesday, May 13, 2008
Courgette & Feta Fritters
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Oh those sound lovely and they look it, too.
ReplyDeletethose look delicious! thank you for sharing, i'm looking forward to trying them!
ReplyDeletethese look very yummy! would love to try them out once courgettes are in season here!
ReplyDeleteThese look absolutely decadent- and I have all of the ingredients in my kitchen already!
ReplyDeleteGreat vegetarian dish, as well as an accompaniment.
ReplyDeleteIt's a shame schools put so many people off courgettes. It's the boiling thing. Courgettes, boiled? Two words that should not go together. Roasting, frying, grilling (as in grill pan) is the only way - the caramelisation is the key to an amazing flavour. Or raw marinaded with lemon oil, sea salt and orange zest. Also grilling under normal grill & finishing with parmesan. And there's the flowers too of course, filled with lobster mousse and deep fried......
Hello,
ReplyDeleteI found you on tastespotting and your photos really caught my eye. These look amazing! I am a Greek girl living in Los Angeles, and the feta and mint really sound fantastic. I'll be honest, I didn't know what a courgette was though, had to look it up! ;)
I'll be back to your blog to see what you're cooking up next.
Hi from Denmark.
ReplyDeleteTried your recipe today - a very very tasty and nice dish. Very good indeed. Thank you.
Greetings from Karen in Westjutland
Sylvie & off the meat hook - I saved one for my lunch today and it was still as delicious. To me it was the taste of summer.
ReplyDeleteMimi - Once they are in season near you I hope they work as well as they did for me.
tokissthecook - one of the reasons I made them was because I already had the ingredients and those ingredients needed using up.
James - we forgot to plant courgettes this year, so I'm going to get friendly with someone who does grow them so I can have some of the flowers! I tried, but failed at this plot last year.
Erinn - I forget courgette is zucchini in other places. I imagine with fresh mint rather than dried (I'm useless at keeping herb plants alive!) they would taste even better.
Karen - glad you enjoyed them :)
I love these kind of fritters, but not had them with feta in before, looks great!
ReplyDeleteThese look lovely! You're right, sometimes you just have to leap onto enthusiasm for a vegetarian options...
ReplyDeleteI just tried a very similar recipe for spring onion and spinach fritters if you're intererested in variations. It's an Yottam Ottolenghi recipe on the observer web site (easy to search for), and has a delicious lime and herb butter on the side
Those look nice and tasty!
ReplyDeleteI really like the look of these fritters. I really love courgettes but never seem to do anything terribly imaginative with them. I shall give this a go!
ReplyDeleteNic - I love feta and have a habit of throwing it in with anything and everything!
ReplyDeleteSophie - your right, spinach & feta fritters would make a delicious variation and that butter sounds delicious.
Kevin - thank you :)
Antonia - I know what you mean about cougettes.
I love courgettes - so these, for me, would be blissful. They look perfect.
ReplyDeleteLovely Jules they do look very scrummy :)
ReplyDelete