Description
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.