We made these tasty fritters this week and they sold out after being on the specials board for approximately 15 minutes, so we thought it only right that we shared the recipe. This is a brilliantly versatile recipe, which not only works with an array of ingredients, but can also be adapted for use as a side dish for chicken or lamb chops, a starter, a light veggie lunch…or you can make mini ones and use them as a canapé topped with slow roasted tomatoes.
As we are coming into courgette season we made these light and summery with as many fresh herbs as we could pack in. However you can substitute the courgette for cauliflower and accompany with Indian spices such as turmeric and cumin, or make a more wintery and stunningly deep red sweet potato and beetroot version. Use the basic concept and experiment with whatever is in the fridge!
Courgette and Feta Fritters with Mint Yoghurt
Serve 4 as a light lunch. All ingredients available in the farm shop.
600g courgettes, grated (we use a magic mix for this or do by hand)
1 onion, chopped
2 cloves garlic
150g plain flour
6 egg whites (we always have an abundance of egg whites to use up in the kitchen so like to use them to make the fritters extra fluffy, however you can substitute for 4 whole whole eggs and skip the whisking step)
250g feta, crumbled
a bunch each of flat leaf parsley, mint and dill (or substitute for whatever herbs you have to hand, chives and chervil also work well)
Salt and pepper
Olive oil for frying
Tim’s Dairy Greek Yoghurt- 1 small tub plus one bunch of mint