Ingredients
- 3 medium courgettes (about 600 g), coarsely grated
- 1 tsp sea salt
- 4 spring onions, finely sliced
- 100 g feta, crumbled
- A handful each of dill and mint, chopped
- Zest of 1 lemon
- 2 eggs, beaten
- 70 g gram (chickpea) flour, or wholemeal spelt flour if you eat gluten
- ½ tsp baking powder
- Olive oil, for frying
For the yoghurt dip
- 150 g Greek or homemade yoghurt
- 1 small garlic clove, crushed
- A squeeze of lemon and a little chopped mint
Method
- Salt the courgettes: mix the grated courgette with the salt in a sieve and leave for 15 minutes. Then squeeze out as much water as you can with your hands or a clean tea towel. This is the key to crisp fritters.
- Mix: combine the courgette with the spring onions, feta, herbs, lemon zest, eggs, flour and baking powder. Season with pepper.
- Fry: heat a thin layer of oil in a large frying pan over a medium heat. Drop in heaped tablespoons of the mixture and flatten slightly. Fry for 3 minutes on each side, until golden and set. Drain on kitchen paper and keep warm while you cook the rest.
- Make the dip: mix the yoghurt, garlic, lemon and mint.
- Serve: serve the fritters with the dip and a big green salad.
Why it's good for you: Courgettes are at their best in high summer, when gardens overflow with them. Chickpea flour keeps these fritters gluten-free and adds protein and fibre, and herbs and live yoghurt support digestion.
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