La Différence

La Différence
A passion for food

Tuesday, 28 June 2016

Courgette/Zucchini Feta Cheese & Mint Fritters

                                              Courgette/Zucchini Feta & Mint Fritters

Yes, it's not long until the time of the year again when there's plenty of courgettes ...they taste so much better when they're in season, grown locally and not air-freighted in from the continent.  I found mine in the local farm shop..grown in their poly tunnel and picked that very morning. Couldn't be fresher...that along with mint from the garden,  free range eggs and tangy Greek Feta cheese they certainly make a delightfully healthy starter or snack ...make them smaller to serve at drinks parties and accompany them with a simple Greek Yoghurt & Mint dip...perfect.

This recipe will make around 14/16 medium sized fritters or 24/30 canapé sized bites

The ingredients:-

2 medium sized courgettes/zucchini either coarsely grated or finely chopped
1 red onion finely diced and sauteed in a little oil until soft
2 large eggs...separate the whites & yolks
2 heaped tablespoons of self raising flour
grated zest of half a lemon
1 heaped tablespoon freshly chopped mint leaves
125gms/4oz Greek Feta cheese crumbled
Freshly ground black pepper
Around 1 tsp sea salt (to taste)
oil for shallow frying (I used vegetable oil)

Optional  Greek Yoghurt, mint and few chilli flakes, mixed well together ... seasoned with salt & pepper for the dip ( mint sauce works well for this) 


Place the Grated/chopped courgettes in a colander ...sprinkle over some salt and leave to one side for around 10 minutes
Rinse under a cold tap then squeeze out as much water as you possibly can... I place mine into a clean tea towel and squeeze until no liquid is seen
Place all the ingredients in a bowl minus the egg whites & frying oil
Mix together well 
Whip the egg whites until until light & fluffy and fold gently into the courgette mixture 

Pour the oil into a deep frying pan to the depth of around 1" and heat on a medium flame 
it'll be hot enough when a teaspoon of the mixture sizzles as soon as you add it. Don't put it on a high flame as the fritters will burn before being cooked through too cool and the fritters will be soggy.

Place dessert spoons of the batter ...around 6 at a time into the oil, fry for around 2 minutes then flip over and repeat... they should be crisp & golden brown,  
Place on paper kitchen towel and keep warm while you continue to fry the rest of the batter.

Arrange on a warm plate and serve with a bowl of minted yoghurt or sweet chilli sauce.

If you would like more posts like this then please help &  leave me a comment below 


  1. Gorgeous, these are perfect for the summer :-) x

    1. Thanks Charlene...they're just so easy too ♥

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  3. Have you ever tried baking these? Or could I press them flat and use just a hint of oil? Not sure if they would be as good as shallow fried. Thanks!
    Found your post on FB, Ally's Kitchen shared it.

    1. I'm sure you could Tim.. if you're cutting down on fat then perhaps spray them with a low fat spray and bake in a really hot oven ...let me know how you get on x

    2. Tim - I cook all my fritters in a waffle iron - great - easy clean up and no oily mess!

  4. Oh my this sounds so delicious. But, How am I going to make this gluten free. For years I refuse to believe gluten was the cause my belly problems. I ended up taking so much medicines just to get through day. What a pain in the wallet etc. Baking them sounds possible too. If I make it a good gluten free. I be glad to share. LaHappy.

  5. Your local health stores should sell gluten-free self-raising flour if not you could always use rice flour with gluten-free baking powder.. I wish yiu every success x


I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥