Courgette Keftedes
This recipe is a game-changer for the courgette. It harnesses its subtly nutty flavour and juicy texture and transforms it into a snazzy little fritter that makes the perfect, easy-going lunch with a big bowl of tzatziki, some bread and a green salad.
Make extra to have in a sandwich the next day. They also re-heat like absolute troopers.
ingredients
serves 4
6 medium courgettes
A big handful of parsley, chopped
A small handful of mint, chopped
A bunch of spring onions, chopped
200g feta
75g plain flour
2 eggs, beaten
Lemon wedges, to serve
Olive oil, to fry
Tzatziki½ cucumber, grated
1 small garlic clove, grated
200g Greek yoghurt
A handful of mint leaves, chopped
instructions
Grate the courgettes and place them in a large bowl. Add a teaspoon of salt, mix well and set aside for a few mins while you get on with the rest.
Next, make the tzatziki. Mix together all the ingredients and seasoning well. Chill in the fridge until you’re ready to eat.
Return to the courgettes and place in a clean tea towel. Squeeze them vigorously to get out as much liquid as possible. Discard the liquid and return the courgette to the dry bowl. Add the herbs and spring onions and crumble in the feta. Season well.
In a separate bowl, whisk together the eggs and flour, then pour this into the mix. Stir well.
Warm up a nice heavy frying pan over a medium heat and add 1 tablespoon of olive oil so the bottom of the pan is generously coveredShape heaped tablespoons of the mix into rounds and add to the hot pan. Press down lightly with the back of your spoon and add as many fritters as you can without them touching.
Cook until golden brown and crisp underneath, then confidently turn them over and cook the other side. The mixture on top will be still quite wet, so flip them with gusto. If you find them falling apart, don’t worry about adding a little extra flour.
Eat warm or room temp with the chilled tzatziki, some fresh bread and a big squeeze of lemon. Perfect summer food.
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