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. Sprinkle with salt. Serve hot with sides of your choice.