← Nouns Cooking · Greek

Ingredients

• 800 g Courgette (zucchini), coarsely grated
• 1 tsp salt, plus a pinch
• 4 Spring onion, thinly sliced
• 3 tbsp Mint, chopped
• 2 tbsp Dill, chopped
• 2 tbsp Parsley, chopped
• 150 g Feta, crumbled
• 2 Eggs, beaten
• 100 g Breadcrumbs
• 60 g plain flour, plus extra for dusting
• ½ tsp Black pepper
• 150 ml olive oil, for frying

Method

1. Toss the grated courgette with the salt in a colander and leave it to drain for 30 min.
2. Squeeze the courgette hard, a handful at a time, or twist it in a clean tea towel, until it is as dry as you can get it. This is the key to crisp fritters.
3. Mix the courgette with the spring onions, herbs, feta, eggs, breadcrumbs, flour and pepper. It should hold together when pressed; add a spoonful more breadcrumbs if it feels wet.
4. Shape into 16 small patties, about 5 cm across, and dust them lightly with flour.
5. Heat the oil in a wide frying pan over medium heat. Fry in batches for 3–4 min per side, until deep golden and crisp.
6. Drain on kitchen paper and serve hot with tzatziki and lemon.

Tips

• Feta is salty, so taste a tiny fried test patty before seasoning the whole batch.
• For a lighter version, bake on an oiled tray at 200°C (180°C fan, 400°F) for 20–25 min, turning once.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes OliveTomato