These are the most delicious little bites. I recently catered for a wedding and we made hundreds of these babies for one of the canapés. They went down a storm! Serve them up with tzatziki or hummus and pass them round for all to enjoy.
450 g Courgettes
Salt and Black Pepper
1 Large Egg
110 g Feta Cheese
3 Spring Onions
4 tbsp Plain White Flour
2 tbsp Chopped Fresh Dill
A Pinch of Dried Mint
A Pinch of Smoked Paprika
Groundnut Oil with a dash of Olive oil for Shallow Frying
STEP 1: PREPARE COURGETTES
Wash, dry then grate the courgettes coarsely onto a board. Tip them into a bowl with a few pinches of fine salt. Mix and leave to sweat for 15 minutes.
STEP 2: MIX OTHER INGREDIENTS
In the meantime, beat the egg with a fork. Crumble the feta cheese roughly. Bunch the spring onions together on a board, trim the roots then slice across thinly.
STEP 3: REMOVE MOISTURE
Tip the courgettes into a colander/sieve to drain. Squeeze them with your hands to remove the moisture, then put half into the center of a tea towel. Pull it round them then twist and squeeze. Repeat with the rest.
STEP 4: MIX TOGETHER
Tip the courgette into a large dry bowl. Mix in the flour, spring onion, dill, mint, paprika and feta cheese and season with salt & pepper. Add the egg gradually, stirring, until evenly distributed.
STEP 5: COOK AND SERVE
Put a medium frying pan on to the heat and add enough oil to cover the base of the pan. Test the heat of the oil – it’s hot enough when it can burn a breadcrumb in 10 seconds. Carefully add the fritter mix a tablespoon at a time. Cook for 2-3 minutes per side or until golden. Turn very gently and once done set aside on kitchen paper. Use table and chair covers to make the dish more enjoyable. Sprinkle with salt. Serve hot with sides of your choice.