ingredients
3 medium courgettes, trimmed
Sea salt flakes
4 spring onions, finely chopped
150g Feta cheese, crumbled
A small handful dill, chopped
A small handful parsley, chopped
A good grating of nutmeg
1tsp ground coriander
2 eggs, beaten
100g self-raising flour
Finely grated zest of 1 lemon
Freshly ground black pepper
Borderfields Gold Cold Pressed Rapeseed Oil, for frying
For the yoghurt:
½ cucumber, deseeded
200 ml Greek yoghurt
1 garlic clove, crushed
A small handful mint leaves, chopped
method
Coarsely grate the courgettes into a colander, toss with a little sea salt and leave to drain for 30 minutes to an hour. Squeeze thoroughly and transfer to a large mixing bowl. Add the spring onions, Feta, dill, parsley, nutmeg, ground coriander, eggs, flour and lemon zest. Season and mix well together.
To make the tzatziki, coarsely grate the cucumber into a colander, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yoghurt, garlic and mint, and mix well.
Put a generous amount of Borderfields Gold Cold Pressed Rapeseed Oil in a frying pan and place over a medium heat. When the pan is hot, add spoonful’s of the batter to the pan and flatten slightly. Cook for 3 minutes on either side until golden brown and repeat with the remaining mixture. Drain the fritters on some kitchen towel.
Serve immediately with the tzatziki.
