Courgette & feta fritters
2 medium, trimmed and coarsely grated
220 g, peeled and coarsely grated
Plain White Flour
Egg yolk, raw
1 medium, beaten
Egg, whole, raw
1 medium, raw, beaten
Light Feta Cheese
100 g, crumbled
1 teaspoon(s), roughly chopped
1 tablespoon(s), roughly chopped
½ teaspoon(s), level
Lemon Juice, Fresh
1 zest(s) of 1
0% fat natural Greek yogurt
4 portion(s), to serve
- Pile the grated vegetables on a clean tea towel, make a bundle and squeeze to remove as much excess water as you can – you want the mixture to be as dry as possible.
- Transfer the vegetables to a large mixing bowl, add the flour and beaten egg and stir to combine. Add the feta, herbs and nutmeg and mix well. Season to taste.
- Heat the oil in a large, heavy-based frying pan over a medium heat. Carefully drop large spoonfuls of the mixture (four at a time)into the pan, leaving plenty of space between each. Gently flatten the fritters with the back of a spatula and cook for 2 minutes on each side. Remove from the pan and drain on kitchen towels. Repeat with the remaining batter until you have 12 fritters.
- Mix the lemon zest and juice with the Greek yogurt in a small bowl and season with black pepper. Serve 3 fritters per person, with the salad and yogurt dip on the side