Sunday, November 8, 2009

Courgette, feta and herb fritters

Courgette, feta and herb fritters

Fry the fritters in advance and reheat them in a low oven when ready to serve.

Serves 5-6
3 medium or 2 large courgettes, about 500g
sea salt and black pepper
2 tbs light olive oil, plus extra to fry the fritters
1 large onion, peeled and thinly sliced
3 large eggs
200g feta, diced
a small handful of mint sprigs, leaves chopped
a small handful of dill sprigs, leaves chopped
2 tbs pine nuts
3-4 tbs plain flour

To serve:

lemon wedges
flat-leaf parsley sprigs (optional)
Method of Preparation
Trim the courgettes and coarsely grate them into a sieve set on top of a bowl. Sprinkle over a pinch of salt, mix well and leave to stand for about 10 minutes. (The salt will help to draw out excess moisture.) Squeeze the grated courgettes with your hands to remove some of the juices, then tip into a large bowl. Meanwhile, heat 2 tbs olive oil in a wide frying pan and saut̩ the onion, with a pinch each of salt and pepper, for 5-6 minutes, until softened. Leave to cool slightly, then add to the courgettes and mix well. Add the eggs, feta, chopped herbs, pine nuts and 3 tbs flour to the courgette mixture. Add a generous grinding of pepper and mix well until evenly combined. (As the feta is salty, you probably won't need to add salt.) If the batter seems too wet, add another 1 tbs flour and mix well. Heat a thin layer of olive oil in a wide frying pan. You will need to fry the fritters in batches: drop several spoonfuls of the batter into the pan, spacing them apart, and fry for 2-3 minutes on each side until golden brown. Transfer to a warm plate lined with kitchen paper and keep warm while you cook the rest Рthere should be enough for 20-24 small fritters. Serve the courgette fritters warm, with lemon wedges and a parsley garnish, if you like.

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