Delicious, crispy balls of courgette and feta
This is a perfect Greek mezedes dish, doesn’t take too long to cook but is very tasty and will definitely impress! Just to note- the prep time below includes time to drain the courgette and some chilling time, otherwise the prep is minimal.
Servings
4-6
Prep time:
100min
Cook time:
25min
Difficulty:
Easy
Ingredients
- 4 medium courgettes (around 750g)
- 100g feta
- 80g plain flour, plus 4tbsp
- 40g breadcrumbs
- 3 eggs
- 1 small onion
- 2tbsp olive oil
- 1tsp baking powder
- a few springs each of mint and parsley
- salt and pepper to taste
- 750ml vegetable oil (for deep frying)
We used feta in this recipe but you can also use pecorino, kefalotiri or regato cheese- depends on what you have available and can easily buy!
We served these fritters as part of a Greek tasting menu, alongside tzatziki, an aubergine dip, spanakopita, some grilled prawns and a few other dishes… but these would also go well with just a Greek Salad on the side!
Step by Step Instructions
Step 1
First, you need to prepare the courgette. Slice off the ends, cut into chunks and grate- its best and easiest to use a food processor here, otherwise you can grate by hand. Then place the grated the courgette into a sieve, sprinkle over 1tsp of salt and let sit for an hour over a bowl- the excess water will drain.
Step 2
Next, peel and grate an onion, again it is best to use a grater here.
Heat the olive oil in a pan, then cook the grated onion on low heat for 5 minutes, stirring occasionally to make sure it does not burn.
Step 3
Whilst the onion is cooking, chop the herbs and set aside.
Next, lightly beat the eggs in a small bowl and also set this aside.
Step 4
Once the courgette has been draining for an hour, squeeze out any water that is still left using your hands, then place into a bowl. Add the cooked onion, flour (80g only), baking powder, breadcrumbs, chopped herbs, salt and pepper to taste and crumble in the feta. Mix everything together.
Step 5
Pour the beaten eggs into the bowl and mix everything again.
Step 6
The fritters are now almost ready to shape and cook, but first they need to go in the fridge for 30 minutes to firm up.
Step 7
Place the few extra tablespoons of flour into a small bowl, and on a separate plate, place two paper towels- this will be used for draining the fritters later.
Heat the vegetable oil in a pan to around 180 degrees C (350 degrees F)- the pan should not be too big/wide as the oil should cover the fritters when frying later on.
Shape the mixture into bitesize fritters, dip and coat each one in the bowl with the flour, then deep fry for 5 minutes until golden brown all over. You will most likely need to do this in batches. Remove the fritters, and drain them on the paper towels.
Step 8
The fritters are now ready to serve. Enjoy!
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