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Summer on a plate
These courgette (zucchini) fritter/pancakes are extremely easy to make. The hardest bit being the grating! Grated courgettes, fresh herbs, spring onions and feta with some eggs and flour make this a quick and simple dish. Perfect for a snack, light lunch or as a tapas style meal. I cooked mine on our grill ( review here) however, if you like them crispy, cook them in flying pan with some oil.
INGREDIENTS
Makes approx 25 fritters
4 courgettes
6 spring onions (chopped finely)
250 grams feta cheese
1 small bunch fresh parsley (chopped)
1 small bunch fresh mint (chopped)
140 grams plain flour
salt
pepper
3 large eggs (beaten)
olive oil
4 limes
METHOD
Coarsely grate the courgettes.
Spread out on a tea towel and leave for about 20 minutes to remove excess water.
Place the chopped spring onions in a bowl.
Crumble in the feta.
Stir in the chopped parsley and mint.
Add the flour and season with salt and pepper. Add the beaten egg and mix.
Add the grated courgettes.
Heat the oil in a large frying pan.
Drop heaped dessert spoons of mixture onto the pan.
Cook until golden.
Chop up the limes and squeeze onto the fritters.
Ingredients
Instructions
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