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Super light and delicious hot from the pan, these Courgette and Feta Fritters served with a creamy, punchy smoked chilli harissa yogurt and plenty of fresh lemon is the perfect end-of-supper starter or side dish when you’ve got more courgettes than you know what to do with (don’t worry, I’ve got some more ideas at the end of this post!)
Here we’ve used self raising flour and a bit of cornflour in the batter to keep these Courgette and Feta Fritters ethereally light, allowing the courgette to act as the perfect foil for the crispy edges and salty, melty nuggets of feta folded throughout. We’ve got some fresh mint in there too to give it a bit of a lift, and freshness comes from lemon juice stirred through both the quick smoked chilli harissa yogurt and squeezed over the plate just before serving.
Dill would be a lovely substitute for the fresh mint.
Which harissa do you use to make the smoked chilli harissa yogurt?
I’m slightly in love with Belazu’s Smoked Chilli Harissa, but plain harissa would also taste great in this – I do recommend their brand, but really whatever you have on hand!
These light and easy Courgette and Feta Fritters with Harissa Yogurt are the perfect end-of-supper starter, light lunch or side dish perfect for when you’re trying to use up a glut of courgettes!
Ingredients
Scale
For the Courgette & Feta Fritters
300g courgette
1/2 tsp flaky sea salt
2 large eggs
30g self raising flour
20g cornflour
freshly ground black pepper
small handful fresh mint
120g crumbled feta
light oil, for frying
For the Smoked Chilli Harissa Yogurt
4 tbsp natural yogurt
1/2 tbsp smoked chilli harissa
lemon juice, to taste
Instructions
Grate the courgette on the largest hole of your box grater and in a bowl toss the grated courgette together with the sea salt. Set aside.
In another large bowl, whisk together the eggs, flours and a generous amount of black pepper to form a smooth batter.
Working a handful at a time, squeeze any excess water out of the grated courgette over the kitchen sink and add it to the batter. Stir with a large metal spoon until all the pieces are well coated in the batter mixture. Then, fold in the mint, finely chopped, and the crumbled feta.
Heat a large, non-stick frying pan over a medium high heat with just enough oil to cover the bottom. Once the oil is shimmering, fry off spoonfuls of batter for a few minutes until golden on each side. Set aside on a plate lined with kitchen towel in a warm place or in a warm oven to stay warm while you batch cook the rest of the batter.
While you’re frying off the fritters, combine the yogurt and harissa. Season to taste with lemon juice.
Serve the fritters immediately with the yogurt dip.
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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