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


  1. Grate the courgettes, sprinkle with salt and then leave to drain in a colander for at least 30 minutes. (The salt helps draw out excess moisture in the courgettes). Then squeeze out as much excess liquid as possible.
  2. Heat the olive oil in a pan and gently sweat the onions until soft, then add the garlic and courgettes and cook gently until slightly golden.
  3. Chop all the herbs and add to a bowl along with the courgette mixture, the feta and flour. Mix well, taste and season.
  4. Whisk the egg whites to soft peaks (or if using whole eggs beat straight into mixture), and then just before you are ready to cook the fritters fold into the mix.
  5. Heat about 1cm of olive oil in a frying pan and add good tablespoon dollops of the mix. Cook for several minutes and then carefully flip over to cook the reverse (you know the fritter is cooked enough when it holds together and is golden).
  6. Finely chop the mint and add to greek yoghurt.
  7. Serve the fritter immediately with the minty yoghurt and a side salad.


Courgette and Feta Fritters with Mint Yoghurt

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