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